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Ingredients
- 1 tbsp olive oil
- 15g/½oz butter
- 1 brown onion, finely chopped
- 1 clove garlic, peeled and crushed
- 225g/8oz button mushrooms, wiped and sliced
- 150ml/5fl oz dry white wine
- 150ml/5fl oz crème fraîche
- 1 tbsp freshly chopped parsley
- salt and freshly ground black pepper
Directions
- Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.
- Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices.
- Add the wine and reduce the volume of liquid by half.
- Stir in the crème fraîche and parsley and heat through. Season to taste and serve.
Ingredients
- 1 tablespoon butter
- 2 tablespoons oil
- 5 cups portabellini/chestnut mushrooms, halved/sliced approximately 500g/ 1 pound
- 2 sprigs fresh thyme
- 2 garlic cloves crushed
- 1 cup cream
- 1 cup milk mixed with 3 teaspoons corn flour/corn starch
- 1-2 tablespoon lemon juice to taste
- salt & pepper to taste
- 2 tablespoons chopped parsley
Instructions
- Heat the butter and olive oil together.
- Add the mushrooms to the pan with the thyme and season with salt and pepper.
- Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.
- Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
- Season with lemon, salt and pepper and add the parsley.
Ingredients
- 4 cups sliced mushrooms
- 2 tablespoons unsalted butter
- 1 cup low sodium beef broth
- 1/2 cup red wine
- 3 fresh thyme sprigs
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- Coarse kosher salt & freshly ground pepper , to taste
Instructions
- In a medium saucepan over medium-high heat, melt the butter with mushrooms, tossing to coat.
- Cook mushrooms down until they are half their original size.
- Reduce the temperature to medium and then add the red wine, broth, fresh thyme and garlic powder, stirring well and then simmering for 15 minutes.
- Remove the thyme sprigs.
- In a small mixing bowl, whisk the cornstarch with 2 tablespoons water, whisk into mushroom sauce.
- Heat for an additional 2 minutes, then remove.
- Season with salt and pepper to taste.
