Mushroom sauce

I made this recipe up last night, and it is very forgiving which is why I have not included quantities for the liquids. Add as much or as little wine and cream as you like. Delicious served with barbequed steak or chicken. Serves 2.


  • 4 or 5 Swiss brown mushrooms
  • 1 small onion
  • 1-2 cloves of garlic
  • butter
  • slurp of red wine
  • cream
  • salt and pepper


  1. Clean the mushrooms and slice into 1cm strips. Halve and slice the onion.
  2. Put a knob of butter into a medium saucepan and when heated, add the onions, mushrooms and garlic over a low to medium heat. Cook until onions and mushrooms are very soft – be careful not to burn them! If there isn’t enough liquid in the pan to cook them without burning, add a little stock or water.
  3. When the vegetables are tender, add the red wine and cook for a few minutes until the alcohol has been cooked off. Add the cream and cook for a further few minutes. Serve.

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