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Everybody loves a good mushroom sauce, and this one is delicious!

Creamy Mushroom Sauce


  • 30 ml butter
  • 30 ml olive oil
  • 500 g white baby mushrooms, kept whole
  • 45 ml cake flour
  • 250 ml prepared vegetable, beef or chicken stock, heated
  • 30 ml brandy or dry sherry (optional)
  • salt, ground nutmeg and milled black pepper to taste
  • 125 ml cream
  • 45 ml chopped Italian parsley

Chef's hint: To enhance the mushroom flavor, use 250 g brown mushrooms (quartered) and 250 g baby mushrooms.


Heat the butter and olive oil in a pan then add the mushrooms. Sauté briefly –just until the mushrooms are beginning to release their juices - then stir in the flour. Add the stock and whisk well until thickened. Allow to cook for a minute then add the brandy or sherry (if using) and season with the salt, nutmeg and black pepper. Remove from the heat and stir in the cream and parsley and serve while still warm.

Yields about 450 ml sauce