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My mushroom sauce

A succulent mushroom sauce that can be served with meat, rice or mashed potato, simply delicious.



  • 1.

    To a warm pan add a bit of extra virgin olive oil.

  • 2.

    To the Pan add 2 chopped garlics and spring onions. Stir until both have softened.

  • 3.

    Wash Mushrooms and slice them into thin slices, add them to the onion mixture, and stir until the mushrooms have softened and have let out their juices.

  • 4.

    Add salt and pepper as desired.

  • 5.

    When the mushrooms have softened in a small dish add a tablespoon of cornflour and a bit of water, mix well and add to the mushroom mixture.

  • 6.

    Dependant upon the thickness you desire (if you would like the sauce to be thicker then add more cornflour if you prefer a more runnier sauce then add more water vice versa).

  • 7.

    This sauce is superbly served with schnitzels and roasts.

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Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with My mushroom sauce.


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