Description

Jamie Oliver’s Mushroom Sauce is a savory sauce made by sautéing mushrooms in butter and garlic, then simmering with cream and fresh herbs. The result is a rich, flavorful sauce that complements everything from grilled meats to pasta dishes. This sauce can be customized with different types of mushrooms and herbs to suit your taste, making it a versatile staple in any kitchen.

Ingredients

Mushrooms (250g / 9 oz): Choose a mix of your favorite varieties like button, cremini, or porcini.
Garlic (2 cloves): Minced, to enhance the earthy flavor of the mushrooms.
Butter (50g / 3.5 tbsp): For sautéing the mushrooms and adding richness to the sauce.
Heavy cream (150ml / ⅔ cup): To create a smooth and creamy texture.
Fresh thyme (1 tsp): Adds an aromatic depth to the sauce.
White wine (optional, 50ml / ¼ cup): For deglazing the pan and adding a subtle tang.
Salt and pepper: To taste, for seasoning.
Fresh parsley (for garnish): Optional, for a fresh finish.

Instructions

1. Sauté the Mushrooms:

Heat the butter: In a large frying pan, melt the butter over medium heat.
Add the mushrooms: Once the butter is melted, add the sliced mushrooms and sauté for about 5-7 minutes, until they’re golden brown and have released their moisture.

2. Add Garlic and Herbs:

Add the garlic: Stir in the minced garlic and cook for another minute, allowing the garlic to infuse its flavor into the mushrooms.
Add the thyme: Sprinkle in the fresh thyme, stirring to combine the flavors.

3. Deglaze the Pan:

Optional wine step: If using white wine, pour it into the pan to deglaze, stirring up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until it reduces by half.

4. Add the Cream:

Pour in the cream: Stir in the heavy cream, allowing it to simmer and thicken for about 5 minutes. The sauce should become smooth and rich.
Season: Add salt and pepper to taste.

5. Serve:

Garnish and serve: Sprinkle with fresh parsley and serve the mushroom sauce over your favorite dish, such as steak, chicken, or pasta.