There’s a restaurant who has a small ‘fast food’ version of their pub food at our local mall. I love the place. They make delicious steak, and it’s got a mushroom sauce that they have with the thick sliced chips… oh, heaven. I love the stuff.
They’re local to the state I’m in though, so I figured I’d try to reverse…uhm… engineer? their sauce. I probably should have chopped up the mushrooms into much smaller pieces, to better get a mushroom flavor throughout. I am not too far off, mostly because I’m erring on the side of caution on the saltiness (I’m kind of aware at the moment that my sense of taste is a bit off thanks to a recent cold) but that’s not too bad, all considered.
The amount of butter is essential though, as is the cream, because you want a creamy, smooth sauce.
Portabello Mushroom Cream Sauce
- 500 g portabello mushrooms finely chopped
- 300-500 ml thick cream Can substitute with sour cream
- 1 - 2 cup shredded light cheddar cheese
- 50 g butter
- 1 cup finely chopped onion
- 1 tbsp flour dissolved in water, as a slurry
- 500 ml water
- 3-4 tsp seasoned salt
- 3 tsp garlic, mashed
- In a saucepan, melt half the butter and brown the onion and the garlic.
- Add the mushroom and cook through, until you smell that lovely 'cooked mushroom' meaty smell.
- Pour the cream, stirring vigorously, then add the water.
- Stirring all the while, add the cheese, 1/4c at a time, Season with the salt as you stir.
- Allow to come to a boil, as you stir. When it is boiling, add the flour slurry while stirring quickly. Keep stirring as the flour thickens.
- Add the other half of the butter, stirring until it melts through. Taste and season the sauce to your liking.
- Serve with steak and chips/fries, or have as a dipping sauce with chips. Refrigerate leftovers in portions/freeze for later eating.