Sunday, September 6, 2020

My Recipe Box - Mushroom Sauce

 Weekend Potluck

What's for Dinner?

September 2020 - Toronto ON

I've made other mushroom gravies/sauces in the past, but nothing compared to this recipe.

The key is to brown the mushrooms well.

Blue Mountains NSW Australia


4 tbsp butter, divided
6-10 cloves garlic, sliced in half or finely diced (I like big chunks of garlic but realize most don't)
8 oz brown mushrooms, wiped clean
1 cup chicken stock
1 pinch to 1 tsp red pepper flakes, depending on your desired spicy level
Fresh thyme
1/2 cup diced cilantro, optional
2 tbsp lemon juice
1/4 cup parmesan cheese

Heat a heavy pan on medium high until very hot.
Add butter, swirl around pan, and let melt.
When butter is foamy and melted add garlic to pan, stir well.
Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
Add second half of butter to pan, let melt and add flour to thicken.
Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
Add red pepper flakes (add slowly according to your taste) thyme, and cilantro when mushrooms are lovely golden browned.
Add stock, lemon juice, and cheese.
Stir well, being sure to scrape up any browned bits from bottom of pan.
Bring to a boil, let reduce and thicken slightly for 2 minutes.

Remove from pan and serve immediately!


  1. To me that looks like a Amanita the only thing it doesn't have is ring on stock. I should be looking for shaggy mane a local Mushroom

  2. Oh, this would be so good over steak! Thank you, Jackie. And for your recent visit!


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