I’ve always felt that mushrooms don’t need anything more than garlic and black pepper, the 2 ingredients that enhances the earthiness of mushrooms perfectly. These minimal ingredients makes this versatile mushroom sauce easy to prepare though you can add additional flavours like thyme, chilli or oregano to make it your own.

Use this sauce as a topping for burgers or even as a base for a pasta dish. Just add chicken and extra milk for the right consistency.

Versatile Mushroom Sauce

Ingredients

200g mixed brown and white mushrooms
2 cloves fresh garlic, crushed or minced
2 Tbsp butter
1/2 cup milk
1 tsp cake flour
Cracked black pepper
Salt to taste

Method

Wipe your mushrooms to remove any dirt. Slice them thinly and keep aside.
Melt the butter in a pan over medium heat and add the garlic. Saute for about 30 seconds. Don’t let it brown.
Add the mushrooms and allow them to cook and release their water for 3 to 5 minutes. They will also shrink a little as they cook.
Add black pepper generously and the salt to taste.
Add the flour and stir it around to cook it a bit and lose it’s rawness.
Then add the milk slowly a little at time, stirring all the time till you have the consistency you like. If it’s too thick add some more milk. When it stands it will thicken a bit more so I like to make the sauce a bit thinner.