Shitake mushroom and cream sauce recipePosted by Fiona Nevile in Sauces Gravy Dressings, Vegetarian | 5 comments
Yesterday Danny bought two T bone steaks from Tennant’s in Newmarket for a treat. He also grabbed a bargain at Waitrose – 150g of shitake mushrooms for 29p.
“I’m going to try making a simple mushroom sauce like the one you made to go with the calves liver last week.”
The calves liver came from the Tesco CFC. Another treat bargain.
I’d thought that my sauce was a real winner but Danny’s sauce won hands down in the mushroom and cream sauce stakes. Now I can see why people are happy to spend two or three quid on a small carton of Shitake mushrooms. This is a very easy sauce, high in fat so ideally is just an occasional treat.
It was the perfect sauce for the T bone steaks. It would be great with chops or liver too.
Shitake mushroom and cream sauce recipe
150g of Shitake mushrooms, sliced
1 walnut sized knob of butter
Quarter tsp of garlic granules
Pinch of mixed herbs
Pinch of cayenne pepper
150ml double cream
Put the butter and the sliced mushrooms in a saucepan (lid on) over a low heat until the butter melts and the mushrooms start to sweat.
Add the herbs and garlic. Continue to simmer (lid on) until the mushrooms are soft.
Then add the cayenne and the double cream, stir constantly over a medium heat until the cream thickens.
Pour the sauce over your steaks and serve.
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