Creamy Mushroom Sauce
This is one of those versatile side dishes, you could have it on schnitzels, baked potatoes, veggies. Add it to pasta. How ever you choose to eat it, will still taste yummy. It is also quick and easy to make. Amazing how some delicious sauce can turn even the most boring meal into something mouthwatering. That’s exactly what dinner was last night. You can use button mushrooms or Portobellini mushrooms for the sauce. I usually buy Portobellini mushroom but white button mushrooms is also fine. Often I use any mushroom I get. If I send my hubby to the shops and don’t give him specific instructions, he grabs any mushroom on the shelf. This time round I went to the shops myself so I got exactly what I needed. For some extra creaminess I used fresh cream but you can use milk or half and half. I saw a few recipes that used veggie stock so I changed my recipe a little. The addition of the veggie stock definitely reduces the richness of the sauce. So this is now my new go to way to make my mushroom sauce. If you don’t have veggie stock you can always add more cream and leave it out. However, it does make a difference to the sauce. I also love adding some extra garlic to my sauce but if you are not a fan you can reduce the amount.
What Ingredients is required
For this sauce you will require, mushrooms, garlic, butter, olive oil, vegetable stock, cream and parmesan cheese. If you can it’s best to use a low sodium stock or your sauce can get a bit salty. I didn’t add salt to my sauce because the salt in the stock was more than enough. More Mushroom Recipes: Creamy Mushroom Pasta Creamy Garlic Mushroom Parmesan Chicken Spinach Mushroom Quesadillas If you loved this, please share!
