Which mushrooms should I use for mushroom sauce?

You can use white mushrooms for a mild flavor or opt for a slightly stronger flavor with chestnut mushrooms. Portobellos can also be used for an intense flavor.

Can I make mushroom sauce in advance?

Yes, you can make mushroom sauce in advance and store it in the refrigerator. Simply reheat the sauce just before serving and add some extra broth or cream if needed to maintain the right consistency.

Can I freeze the mushroom sauce?

Mushroom sauce can be frozen, but the texture may change slightly when thawed.

My sauce is a bit too runny, what's the best way to thicken mushroom cream sauce?

No stress, we'll sort that out! If you like the sauce a bit thicker and creamier, dissolve a teaspoon of cornflour in a little cold water. Stir this mixture into the simmering sauce and you'll see it immediately thickens beautifully. Let it simmer gently for a moment until it reaches the desired consistency and you're ready to serve!

Making mushroom sauce

Name: Making mushroom sauce
Cook time: 15 min
Total time: 15 min
Yield: 4p
Ingredients: 500 g white mushrooms; 1 tbsp butter; 300 ml meat gravy; 200 ml cream; Salt and pepper; 1 splash of cognac

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15min

•

Easy

If there's one sauce that transforms a meat dish into a real feast, it's a truly good mushroom cream sauce or 'archiduc'. This classic never disappoints! It's divine with a juicy steak, turkey, veal, or pork. The secret to a truly deep, rich flavor? We skip the pre-made packets and go for the real deal with a generous splash of cognac and flavorful gravy. We bet you'll want to lick your plate clean to the very last drop!

If there's one sauce that transforms a meat dish into a real feast, it's a truly good mushroom cream sauce or 'archiduc'. This classic never disappoints! It's divine with a juicy s ...

Ingredients

What do you need?

Quantity: 4p

500 g white mushrooms
1 tbsp butter
300 ml meat gravy
200 ml cream
Salt and pepper
1 splash of cognac

Preparation method

How do you make this?

Brush off any dirt from the mushrooms and slice them. Put the butter in the pan with the mushrooms, pepper, and salt, turn on the heat, and let them brown nicely; take your time, the better they are browned, the better the flavor.

Deglaze with a glass of cognac, let it sweat a bit, and then add cream and stock, let it come to a boil. If you want the sauce a bit thicker, add a teaspoon of cornstarch dissolved in cold water.

Taste and season if necessary.