Prep time: 5 minutes

Cook time: 20 minutes

Makes 4 servings


2 Tbsp olive oil

30g butter

1 onion, finely diced

2 cloves garlic, minced

400g Denny Portabellini Mushrooms, sliced

1 Tbsp fresh thyme leaves

2 Tbsp all-purpose flour

1 ½ cups chicken stock

½ cup cream

Salt and pepper, to taste


For the sauce:

- Add the butter and olive oil to a deep frying pan.

- Add onion and garlic and sauté until very tender and fragrant. Season.

- Add the sliced mushrooms and cook for a few minutes.

- Add thyme and flour and toss well making sure the flour coats all the mushrooms.

- Cook for a few minutes.

- Pour in the chicken stock and bring to a simmer. Allow to reduce slightly and then add the cream. Mix and simmer until thick. Season to taste.

3 ways to serve:

Mushroom Pasta

Serves 4

250g short dried pasta

60g grated Parmesan, divided

Stir mushroom sauce through a pot of freshly boiled pasta. Sprinkle with half of the grated parmesan cheese. Keep some of the pasta water to add to your sauce and create a silky consistency. Scatter with oregano and serve with the remaining Parmesan.

Steak & Mushroom Sauce

Serves 2

1 large T-Bone Steak (±400g)

Salad for serving

Grill your steak to your liking and allow it to rest. Serve with a generous spoonful of mushroom sauce and plenty of freshly ground black pepper and a side salad.

Mushroom Stuffed Baked Potatoes

Serves 4

4 large baked potatoes

100g grated cheddar cheese

Fresh chives, for serving

Scoop out half of the cavity of each baked potato. Spoon in mushroom sauce. Top with grated cheese and grill until the cheese is bubbling and golden. Serve with scattered chives.

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