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Creamed Portabella Mushrooms

There is nothing like some beautiful Portabella mushrooms made into a rich sauce. Especially divine when served with grilled Sourdough or Ciabatta bread. Serve this meaty thick mushroom sauce over pasta, with chicken, beef  or within a creamy risotto

Prep Time:15 minutes

Cook Time:30 minutes

Serves:2 people

Ingredients

  • 4-5 Medium Sized Portabella Mushrooms-quartered and then sliced
  • 1 small onion-finely chopped
  • 1 garlic clove-crushed and sliced
  • 2tbsp butter
  • 1/4 cup red wine (optional)
  • 1tsp Equagold Porcini Powder
  • 1tsp Equagold Italian Herb Mix
  • 11/2 cups good vegetable stock (or 11/2 cups water & 1tsp vegetable stock powder)
  • 1-2 tsp Worcestershire Sauce
  • salt & ground black pepper to taste
  • 1/2 cup cream
  • 2tsp cornflour
  • 4 sprigs of fresh parsley-chopped

Method

  1. Melt the butter in a medium size saucepan
  2. saute the onions and garlic on low heat until clear
  3. turn up the heat to high, and add the mushrooms, and brown till well coloured
  4. add the Porcini powder and the Italian Herb Mix
  5. add the red wine, if using, and cook off until evaporated off
  6. pour on the stock (or water and powdered stock), and Worcestershire Sauce
  7. bring to the boil, and then simmer for 10 mins
  8. add in the cream and heat through-simmer on low for 4-5 minutes
  9. mix the cornflour with 1/4 cup of milk, and stir into the mushroom mix-stirring all the time to avoid lumps.
  10. season to taste
  11. Add the salt and pepper-seasoning to taste

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