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Creamy mushroom sauce in a frying pan
Photo: Antoinel, Wikimedia Commons, CC BY-SA 3.0 (cropped)

Sauces · Recipe No. 602

Creamy Mushroom Sauce

Creamy Mushroom Sauce made with chicken or vegetable velouté, mushroom trimmings, button mushrooms and cream. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Produce a Velouté and cook out for 15 minutes with mushroom trimmings.

  2. Pass through a fine strainer.

  3. Add sliced mushrooms (these can be sweated prior to adding) and simmer for 10-15 minutes.

  4. Mix cream and egg yolk and add a little of the sauce.

  5. Return to the sauce mix in but do not reboil as the eggs will scramble.

  6. Season and finish with lemon juice if desired.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • This is a traditional style Supreme Sauce with a liaison of eggs and cream to give a velvety texture.
  • You can use cream on its own the suace will then need some reducing.
  • For a stronger flavour try dried mushrooms (reconsituted) and then puree rather than strain the sauce.
  • The result is greyer but greater in flavour.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Converted from the Cookeryonline Excel workbook “Creamy Mushroom Sauce” and the original recipe card.