Best Ever Mushroom Sauce

Ingredients

Method

Heat butter and oil together in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes, or until soft
Add mushrooms. Cook, stirring occasionally for 5 minutes, or until softened. Sprinkle over flour. Cook, stirring for 1 minute
Add stock, stirring constantly. Bring to boil. Simmer, uncovered over a medium-low heat, for 5 minutes. Stir in cream and mustard
Simmer, stirring occasionally, for a further 8-10 minutes, or until thickened slightly. Stir in parsley. Season. Serve

Tips & Hints

Mushroom sauce will last for up to two days, stored in an airtight container in the fridge
Serve mushroom sauce over pan-seared beef steak, chicken and veal schnitzel, or jacket-baked potatoes
Add to cooked pasta with a handful of chopped flat leaf parsley and grated pecorino
Spoon into centre of cooked omelette, fold over to cover the sauce then topped with diced tomato and finely chopped green onions
Use as the creamy layer when making a lasagne
Thinly slice chicken breast fillet and saute until golden. Add mushroom sauce and serve over mashed potato or couscous
Spoon into ramekins and top with puff pastry lid. Bake until golden for quick and easy pies
Add sauce to your regular Bolognese mixture, serve over large cooked shell pasta
Serve over barbecue beef, chicken or fish skewers