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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!
Cook Time45 mins
Total Time45 mins
Course: sauce
Cuisine: sauce, Western
Keyword: sauce

Ingredients

  • 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

Instructions

  • 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.