Mushroom cream sauce

Preparation – 5 minutes

Peel the onion, then slice into small chunks. Clean the mushrooms using a mushroom brush or paper kitchen towel. Thinly slice each mushroom.  

Finishing up the mushroom cream sauce – 10 minutes

Melt butter in a medium-sized pan and sauté the onion for a few minutes. Add sliced mushrooms, cook for 5 minutes. You'll notice moisture starts to separate from the mushrooms, this will give the mushroom cream sauce its flavour.

ADD flour and cook for a few minutes. The combination of the flour and butter is also known as a roux. A roux acts as a thickening agent. POUR beef stock into the pan and bring to a boil.

Add the heavy cream and keep stirring until a smooth sauce appears. Season with salt and pepper.

You can serve the mushroom cream sauce with various meats such as a beef schnitzel. Enjoy your meal!