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A succulent mushroom sauce that can be served with meat, rice or mashed potato, simply delicious.
To a warm pan add a bit of extra virgin olive oil.
To the Pan add 2 chopped garlics and spring onions. Stir until both have softened.
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.
Add salt and pepper as desired.
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.
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).
This sauce is superbly served with schnitzels and roasts.
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