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Portabello Mushroom Cream Sauce

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.

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Portabello Mushroom Cream Sauce
A lovely sauce with chopped up portabello mushrooms, that's really good to have with steak and for dipping with thick-cut chips (French fries). You can refrigerate the rest!
Course sauce
Cuisine sauce, Western
Keyword sauce
Cook Time 45 minutes
Servings
Ingredients
Course sauce
Cuisine sauce, Western
Keyword sauce
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. In a saucepan, melt half the butter and brown the onion and the garlic.
  2. Add the mushroom and cook through, until you smell that lovely 'cooked mushroom' meaty smell.
  3. Pour the cream, stirring vigorously, then add the water.
  4. Stirring all the while, add the cheese, 1/4c at a time, Season with the salt as you stir.
  5. 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.
  6. Add the other half of the butter, stirring until it melts through. Taste and season the sauce to your liking.
  7. Serve with steak and chips/fries, or have as a dipping sauce with chips. Refrigerate leftovers in portions/freeze for later eating.
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