One Pot Lamb Shanks with Button Mushrooms
★★★★★ 4.4 (50)
Credit
Whisk Media Group
Credit
Whisk Media Group
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
- 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
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Anne Steinz
Freeze - Can you freeze this please
Amanda
BEST Mushroom sauce - I LOVE this recipe!!! Make it all the time..Thank you!
Mushroom lover
Still my favorite - First off. Loving the new website look. And then sharing that this recipe is still my go after a lot of years.
Tim
Great sauce - I love it. Have it all the time with extra garlic too
Jo Wilson
mushroom sauce - love this sauce on everything, so easy to make and the taste is delicious
+ 19 star only ratings in addition to the reviews above
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