Creamy Roasted Oyster Mushroom Sauce
Ingredients
- 500 g roasted oyster mushrooms with thyme if you used it
- 1 large onion or 2 shallots, finely chopped
- 2 garlic cloves crushed
- 30 g butter about 2 tbsp
- 1 tbsp olive oil
- 250 ml double cream
- 100 –150 ml vegetable stock or water to loosen
- Black pepper
- ½ –1 tsp Maggi or soy optional but excellent
- Lemon juice to finish
Optional upgrades (choose one):
- 30 g grated Comté or Parmesan
- A splash of white wine before blending
- Fresh herbs thyme, parsley
Instructions
Base
- In a wide pan: Butter + oil → onion → cook 8–10 mins until soft and sweet.
- Add garlic for 30 seconds.
- Add mushrooms and let them re-caramelise 3–4 mins.
Blend
- Add cream + 100 ml stock.
- Blend until smooth and glossy. Add more liquid if needed.
Finish
- Return to pan, warm gently.
- Season with pepper, Henderson's Relish/Maggi/soy.
- Finish with lemon to lift.
Store
- Keeps 3 days fridge, freezes very well.
Notes
This makes about 600–700 ml sauce. Enough for 4 portions pasta or gnocchi, 6–8 chicken breasts, Several days of luxury toast
Tried this recipe?Let us know how it was!