Creamy, dreamy mushroom sauce!
This is the mushroom sauce you have always been dreaming of. Ser-i-aasssss, (Serious) people, you have to trust me on this one. My “critics” voted this the best sauce I have ever made and after literally sitting with the pot and a spoon, I have to believe them.The sauce is so versatile, not only can you enjoy it on fish, baked potatoes, chicken or steak, but…..
with very little effort it can easily be converted into a soup or even a delightful souffle. Before I get to the recipe, I want to just share some news…
Tonight I will be doing a charity cook-off with celebrity chef Sonia Cabano at the Chere Botha Special School Fundraising event at the Nelsons Creek Wine Estate.
Schools with special needs are very dear to my heart and I don’t know how many of you know this, but in my former life, I have taught children with special needs for about 15 years. Sadly, these schools often stand in the back of the line when it comes to government funding etc. so I am happy to do my little bit tonight to help them raise much needed funds.
I do hope the theory “never trust a skinny chef” works, otherwise I do not stand a chance against the most talented and accomplished chef, Sonia Cabano!
This mushroom sauce is the one I will be making tonight and I hope ( hold thumbs) the guests will also like it as much as my family did.
Creamy Dreamy Mushroom Sauce
30 ml olive oil
50 g butter
2 cloves of garlic – crushed
1 onion – chopped or grated
500 – 600 g mushrooms – use different varieties and sizes
50 ml brandy
250 ml cream or Simonsberg Cream Cheese
a little milk of needed
salt and pepper
chopped herbs (optional)
freshly grated nutmeg
Wipe your mushrooms clean with a damp cloth and cut them into even sized pieces. the small mushrooms can be left whole. If using shiitake, just remove the woody stems and use just the caps. Heat the oil and butter in a big skillet or pan and saute onion and garlic until soft and translucent. Add the mushrooms. Saute until the mushrooms have browned and slightly caramelized. Add the brandy and flambe the mushrooms until all the liquid has evaporated. Now add the cream or cream cheese and allow to gently cook/melt to make the most divine sauce. Season with salt, pepper and a squeeze of lemon juice. Lastly, but most importantly, add some freshly grated nutmeg and chopped herbs of your choice.