Mushroom sauce

mushroom sauce

Ingredients 12
  • 30
    olive oil
  • 50
  • 2
    cloves of garlic - crushed
  • 1
    onion - chopped or grated
  • 500-600
    mushrooms - use different varieties and sizes
  • 50
  • 250
    cream or Simonsberg Cream Cheese
  • a little milk (if needed)
  • salt and pepper
  • 1
  • chopped herbs (optional)
  • freshly grated nutmeg


Wipe  mushrooms clean with a damp cloth and cut them into even-sized pieces. The small mushrooms can be left whole.

If using shiitake, remove the woody stems and use just the caps.

Heat the oil and butter in a big skillet or pan and add the mushrooms. Sauté until the mushrooms have browned and slightly caramelized.

Add the brandy and flambé the mushrooms until all the liquid and alcohol has evaporated. Now add the cream or cream cheese and allow to gently reduce.

Season with salt, pepper and a squeeze of lemon juice. Lastly, but most importantly, add  some freshly grated nutmeg and chopped herbs of your choice.

Reprinted with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.


Read more on: meat-free mondays  |  recipe  |  sauces

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