This is a great cold weather sauce to meat or chicken. Finally, I think our temperatures are starting to cool down. At least the evenings. So, time to look forward to warming dinners. That is just what we had this evening with the Simmered Pork Sirloin Roast, Potato and Leek Cakes and this Mushroom Sauce. A wonderful combination of flavours.
This sauce is made in a kind of roux way, which is my favourite way of making sauces. You are pretty much guaranteed great texture and flavour. A roux sauce, in case you weren't sure, is a classic French way of making several sauces. It is basically butter and flour whisked together over heat and then whisked in milk. Then whatever you want on top of that to add your flavour. Very easy to make and works a treat every single time. This one isn't quite made that way, but is uses the basic principals as you will see in the recipe. I love wine in sauce recipes. So, in this recipe I added in white wine with the milk during the cooking process. Delicious!
1 Cup/110 grams of mushrooms, sliced
1 Tablespoon of olive oil
1 Garlic clove, crushed
2 Tablespoons butter
2 Tablespoons flour
1 1/4 Cups milk
1/2 Cup white wine
Salt and pepper
1 Teaspoon of Dijon mustard
In a medium saucepan set over high heat add the olive oil, garlic and mushroom. Cook over high heat until the mushrooms have all browned and are softened. Probably about 7-10 minutes. Add the butter and mustard to the pan and let it melt, then toss over your flour. Stir quickly and you will see a paste form around the mushrooms. Pour in a little milk enough to get a thick paste. Pour in the rest of the milk and the wine. Whisk for a few minutes until you have a smooth and thickened sauce. Bring to a gentle simmer for about 2-3 minutes. Season with salt and lots of black pepper. This sauce is ready to serve. If you are making it in advance and reheating later, you will need to add in a little extra liquid to thin it out a little. I usually add in little more milk if I am reheating later.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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