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