It’s happened to the best of us. You cook up this great steak, steam up some veges only to find that you are missing something. You my friend, are missing mushroom sauce! We’ve all done the walk of shame at the supermarket, you know what I’m talking about – when your shifty eyes spot the words ‘instant’ and ‘just add water!’ in the gravy aisle. You whip a sachet into your trolley only to hear Gary and George’s voices of disapproval. You should be ashamed of yourself…and you are.
Now don’t get me wrong, I love mushroom sauce with white wine but unfortunately I never have any left over white wine in the fridge (don’t judge) or I don’t have the right kind of white wine in the first place. So I invented this little baby, it follows all the basic principles of a mushroom sauce sans alcohol…perfect for your Mormon neighbour!
Simply swap white wine with a couple of dashes of Worcestershire sauce (not too much) and you are good to go.
1 x punnet of sliced brown mushrooms
250ml of thickened cream
1 brown onion
2 cloves of garlic
1 tsp Worcestershire sauce
1 tsp olive oil
salt and pepper to taste
fresh parsley (finely chopped) to serve
Heat oil in a large fry pan on high heat, add finely chopped onion and garlic, cook until soft (not brown…in this part you will need to work quickly because you don’t want to burn those little suckers). Add mushrooms, also cook until softened. Add cream and change your heat to a lower setting…so that the cream does not boil over. Once the mushrooms have given the cream a bit of colour (it should be a nice creamy beige) add your Worcestershire sauce and let it simmer. Turn off heat and add fresh parsley, salt and pepper to taste. Yum!!!
Here, I dressed up a porterhouse steak with the sauce (served very Teriyaki style with rice) alongside balsamic beans and roasted vine cherry tomatoes…PS: I am aware that you can’t see the steak, that’s how much the husband loves this sauce… 🙂
Even Wolverine liked it…