A creamy mushroom and mustard sauce is an excellent accompaniment to many types of meat and works especially well with pork and chicken. The edge is taken off the creaminess with the earthy tones of the mushrooms and the tang of the mustard. Here is how to make a creamy mushroom and mustard sauce.
| Preparation time: 5 minutes | |
| Cooking time: 10 minutes | |
| Servings: N/A | |
| Vegetarian/ Vegan: Vegetarian- YES Vegan- NO | |
| Dairy-free: NO | |
| Gluten-free: YES |
Ingredients for Creamy Mushroom and Mustard Sauce
- 300g mushrooms
- 300 ml double cream
- 2 tsp English mustard
- 2 tsp dijon mustard
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- Salt and black pepper
- 2 tbsp olive oil
How to Make Creamy Mushroom and Mustard Sauce
- Heat up the olive oil in a frying pan over medium heat (if you are not cooking in the pan with meat juices).
- Add the chopped onions and fry for five minutes until softened and lightly browned.
- Add the crushed garlic and sliced mushrooms to the pan. Continue to cook for a further five minutes or until the mushrooms are cooked through, and stir occasionally.
- Add the cream to the pan and stir through to pick up the juices from the bottom of the pan.
- Season with salt and black pepper.
- Add the English mustard and dijon mustard and stir through again.
- Leave the sauce to simmer for five minutes and thicken.
How to Use This Sauce
- This sauce well as an accompaniment for many types of meat, especially chicken or pork medallions.
- Try the sauce with our black pudding and rosti stack.
- You can also serve it with rice or pasta as a vegetarian dish.
- The sauce is similar to our recipe for mushroom stroganoff.
Additional Tips
- If you have cooked meat in a frying pan, use the same pan to cook the sauce and leave the juices of the meat in the pan. This will give your sauce extra flavour.
- If you do not like one of the types of mustard in this recipe, then simply replace it with the other or some French or wholegrain mustard.