Mushroom Sauce – Fresh Mushrooms

• Nowadays you can get fresh mushrooms all year round so this sauce can be made at any time.
• In Poland you can buy mushroom stock cubes which are very useful especially for making sauces.
• Years ago I brought loads back to England – now you can find these in the many Polish food shops.
• The ones I use are made by Knorr and contain a small amount of dried mushroom extract.*
• * If you cannot get these maybe use a few drops of  Henderson’s sauce or Lea & Perrins – NOT TRIED.

Ingredients

• 150g fresh button mushroom caps – white and/or chestnut
• 500ml hot boiling water
• 1 heaped tablespoon of cornflour
• 3 tablespoons of milk
• 2 large tablespoons of soured cream.
• Butter to cook the mushrooms in.

Note

I rarely have to add any more salt or pepper as the stock cube has enough seasoning in it.

Method 

• Dissolve the stock cube in the hot water.
• Slice the mushroom caps into fine slices and fry them gently in some butter till they are soft.
• Simmer gently for about 5 to 10 minutes.
• In a little dish mix the cornflour with the milk.
• Add the cornflour mixture to the cooked mushrooms and stir gently over the heat until the sauce thickens.
• Remove from the heat and add the 2 large spoonfuls of soured cream and mix.

Note

None of these amounts are exact – they are a rough guide depending on what you have – you can use more water, milk or soured cream and so on.

Super served with boiled or creamy mashed potatoes – sprinkle chopped dill or parsley over them before serving.

Great for any roast dinner – especially on Christmas Day.

Served on Carnation (1982 – 1998) and Burgundy (1959 – 1981)  by Royal Doulton.