Mushroom Sauce Recipe – My best version

Mushroom sauce or mushroom sauce is the second most popular Western cooking sauce after black pepper sauce or black pepper sauce. This sauce is perfect to match with dishes like steak, lamb chop, chicken chop, roast beef, mashed potatoes and many more.

For this homemade mushroom sauce recipe I used a mixture 3 type of mushroom i.e. white button mushroom, brown button mushrooms and also oyster mushrooms. Any mushroom can also be used, just be careful with mushrooms such as shitake mushrooms which have a very strong flavour. If using mushrooms like this, reduce the amount of mushrooms used so that the taste of the mushrooms is not too strong.

A common mistake when making mushroom sauce is not cooking the mushrooms adequately. The mushrooms need to be cooked until dry and fried until brown so that the raw taste of the mushrooms disappears completely. What may look like a lot of mushrooms at the beginning of the cooking process will, reduce down a lot after frying.

This homemade mushroom sauce will be cooked in 3 stages, first we make mushroom -flavored stock, secondly we make a thickener using flour and butter and finally we combine the two to produce a sauce.

Ingredients

Extra virgin olive oil
1 tablespoons of sweet soy sauce
1 tablespoon of Lea & Perrins Sauce
80g butter
250g mushrooms
30g ( 3 cloves ) chopped garlic
30g of wheat flour
1 chicken stock cube
1/4 teaspoon dried thyme
1/2 teaspoon dried parsley
1 teaspoon black pepper

Method

1. Cut and slice the mushrooms into small pieces so that they cook quickly.
2. Melt 30g butter and add 30g wheat flour. Cook until pale yellow. This will be a sauce thickener called roux in French ( called ru ). Set aside and let cool.
3. Heat the olive oil in a saucepan and add the chopped mushrooms. After a few minutes, the mushroom will start releasing a lot of water. After 90% of water has come out add 50g butter and chopped garlic.
4. The rest of the water will come out and the mushrooms will start frying in the butter. The secret of a good mushroom sauce is that the mushrooms need to be cooked until crisp to ensure a strong mushroom flavor in the sauce.
5. While waiting for the mushrooms to cook, late 1 cubes of chicken stock in 250ml or 1 cup of water.
6. When the mushrooms are brown and smell fragrant, add chicken stock.
7. Add 750ml or 3 cup of water and bring the heat to a boil and simmer for 15 minutes.
8. Add 1 tablespoons of sweet soy sauce and 1 tablespoon of Lea & Perrins Sauce.
9. To concentrate the sauce, add the sauce thickener or roux little by little until the sauce thickens. Do not stop stirring so that the sauce does not clump. When the sauce is thick enough, do not add more thickener.
10. Add 1 teaspoon black pepper, 1/2 teaspoon dried thyme and 1/2 teaspoon dried parsley. Mix well.
11. The mushroom sauce is ready to be served.