This is a very simple yet delicious recipe and I often make it. Mushroom sauce can be used on a nice piece of grilled steak, mashed potatoes, meat pies and a variety of vegetables. This is normally how we like to have our mushroom sauce but I’m sure there are many other combinations and uses for this rich, creamy sauce.
I usually buy mushrooms when they are in season and greatly reduced in price i.e. almost half the price. I normally buy at least 10-12 packets then, wash the mushrooms, slice them thinly and freeze them in small plastic bags of 500 gr. each. Frozen mushrooms will keep in the freezer for about 3 months, after which they will start to discolour and lose their taste.
You can use fresh mushrooms to make this sauce but if you are using frozen ones there is no need to defrost – simply pop the mushrooms into the pot and let the heat do the rest. The good thing about this mushroom sauce is that it can keep in the freezer although in our household it never lasts very long, no matter how much I make. The trick to reheating the frozen mushroom sauce is in a pan over low heat on the stove rather than in the microwave. As you reheat, you can adjust the consistency by adding a bit of water to dilute if needed.
500 gr. mushrooms, thinly sliced
1 ½ cup milk
Salt and Pepper to taste
2 Tsp. of Cornflour or plain Flour to thicken
Spray ‘n’ Cook
Spray some Spray ‘n’ Cook into a pot and heat it moderately then add the mushrooms and allow them to sweat. Add a bit more water if you’d like to have more sauce. Simmer mushrooms on moderate heat for about 15-20 minutes. Then add the milk and simmer for another 5 minutes, stirring occasionally. In a cup dissolve the cornflour or plain flour with a bit of water, stirring to form a lump-free paste. Pour the paste into the mushroom sauce and cook until thickened, probably for another minute or two, stirring vigorously. Enjoy!
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