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