Creamy Mushroom Sauce

Creamy Mushroom Sauce

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This delicious creamy sauce goes well with pan-fried chicken breasts and is also good with beef or veal steaks. The chives added last to give it a wonderful aftertaste on the palate. It is always best to use a good homemade stock - either made from chicken for a chicken stock or meat bones for meat stocks. This is the key to a wonderful tasting sauce. The stock cubes you find in supermarkets will definitely not be as good quality as a homemade broth. Always use good, fresh mushrooms when making a dish with mushrooms. As we all know mushrooms shelf life is not too long, so best is to buy it one day in advance or same day when planning to make this mushroom sauce. The chives give a good aftertaste. It is good to grow chives as it is delicious with breakfasts and egg dishes and other sauces. To get a good quality of chives plants in our Western Cape area, you must visit your nearest nursery. My nearest one is definitely St. Omer Nursery in the Paarl area: Visit  St Omer Nursery, you can find a lot of beautifully cared herb growing plants - a variety to choose from! If you love this recipe, try greenpepper corn sauce - perfect for the braai.

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Serves: 4 Prep time: 10 Minutes Cook time: 15 Minutes Ready in: 35 Minutes

Nutrition: Calories 368 Carbs: 1g Protein: 37g Fat: 23g

Ingredients:
30 g butter
350 g button mushrooms, sliced thinly
2 Tablespoons white wine of good quality
125 ml chicken, vegetable or meat stock
125 ml cream
1 clove garlic, crushed
1 Tablespoon chives, chopped
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Instructions:
1
Fry the mushrooms in the butter for about 5 minutes until soft and golden.
2
Add the wine, stock, cream, and garlic and bring to a boil.
3
Cook for 5 minutes, stirring constantly until the sauce thickens slightly. Stir in the chives and serve immediately .
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4.61

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