There is hardly a restaurant on earth that does not serve some kind of mushroom sauce. This versatile and popular sauce can be served with red meat or chicken, fillet or schnitzel and is delicious on the humble hamburger.
With its creamy character and the earthiness of mushrooms, the versatile mushroom sauce might make life slightly more tricky when it comes to selecting the right wine, though.
Cellarmaster Eugene van Zyl recommends the Culinaria Grand Vin with its classic Bordeaux characteristics and inherent earthiness for when you would like to smother your steak with Mushroom sauce!
Mushroom Sauce Recipe
Chef Pieter adds a dash of Worcestershire sauce to make his version of the Mushroom sauce less mellow.
2 tbsp butter
½ brown onion, chopped
2 garlic cloves, chopped
250g button mushrooms, sliced
2 tbsp soy sauce
2 tbsp Worcestershire sauce
1 cup chicken or vegetable stock
1½ cup cream
Thyme leaves, chopped
Fresh Parsley, chopped
Salt and pepper
In a saucepan sweat the onion, garlic and mushrooms.
Add the soy sauce, Worcestershire sauce and stock, allow to simmer for 5 minutes.
Pour the cream in the pot and allow to reduce until thickened, place the sauce in a food processor and blend until a coarse consistency is reached.
Add the herbs and season to taste with salt and pepper.
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