The classic among cream sauces: golden-brown fried mushrooms, a splash of cognac and double cream, reduced to a smooth, creamy sauce. Indispensable with a steak, chateaubriand or pork tenderloin, but over a schnitzel or fried chicken too it does exactly what a sauce should do.
Creamy mushroom sauce
Sauce aux champignons
Creamy mushroom sauce
Sauce aux champignons
Method
01
Fry the mushrooms
Heat the butter in a large frying pan until the foam subsides. Fry the mushrooms in two batches over a high heat until golden brown; too many at once and they stew instead of fry. Season with pepper and salt.
02
Base
Turn the heat lower, add the shallot and garlic and sweat for 2 minutes until translucent.
03
Deglaze and reduce
Deglaze with the cognac and let the alcohol evaporate. Add the stock and thyme and reduce by half.
04
Cream
Pour in the cream and, stirring, let the sauce thicken over a gentle heat in 5–8 minutes until it coats the back of a spoon. Remove the thyme sprigs.
05
Season
Taste and season with pepper and salt. Stir in the parsley just before serving.
Tips & notes
After adding the cream, the sauce must not boil hard again, or it may split. Got too thick? Add a splash of stock or milk. For more depth, stir in a teaspoon of wholegrain mustard or a few drops of lemon juice off the heat. Keep the sauce in the fridge for a maximum of 2 days and reheat it gently; we do not recommend freezing it, because a cream sauce can split.
Chef's tip
This sauce is the modern, quick replacement for the classic sauce chasseur when no demi-glace is to hand: cream and a good splash of cognac give, in their own way, just as much depth as a stock simmered for hours.
Variations
- With garlic – Extra garlic for more character.
- With wild mushrooms – Replace part of the mushrooms with porcini.
- With mustard – Stir in a spoonful of wholegrain mustard for extra bite.
Contains:
Milk
Sulphites
Serve with
- Steak
- Chateaubriand
- Pork tenderloin
- Frites
- Vol-au-vent
| Calories | 286 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 7 g |
| Fat | 27 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
