Don’t tell ANYONE how to make this Mushroom Sauce


That lovely sauce you get served in a restaurant?  99 out of 100 times it started from a bucket full of powder.  So don’t feel you are cheating if you do the same.

If you read up on how to make a decent mushroom sauce to go with your steak at home, you’ll see that you either pour in a lot of full-fat cream or you need to take two days off to make a demi-glace to use as a sauce base.

So here’s a way to make mushroom sauce that will fool all but the most trained of chefs.

You’ll need

  • 500g of button mushrooms
  • a splash or two of white wine
  • a small green onion
  • 50g of butter
  • A little white pepper, salt
  • 2 packets of Roast/Beef packet gravy mix


  • Chop the onions
  • Chop the mushrooms into chunks, not slices
  • Melt the butter in a wide heavy-bottomed pot
  • As soon as the butter is melted, turn the heat to half
  • Put onions in and mix with butter for a minute
  • Add the mushrooms. Stir once a minute for a few minutes
  • Make the gravy as per packet instructions (250ml water per packet)
  • Add to the pot
  • If the sauce is too thick (the thickeners in the gravy work well with the heat), add water
  • Add a splash of white wine (I used Rice Wine – you have to be flexible with what’s in the pantry)
  • Add pepper and salt to taste
  • Turn the heat to low and let it bubble away for 10 minutes, stir once or twice

Total time from the start until serving?   Not 8 hours.  Just 15-20 minutes.   Also, no cream, so a lot less fat.

The black spores from the mushrooms add into the sauce giving it that deep-brown satisfying colour.

Here’s what it really looked like when I did it:

Mushroom Sauce life hack cheat
Is this a life hack? How to cheat at making a mushroom sauce that most people can’t tell from the real thing

The mushrooms cost me $4.99, two gravy packets $1, and the rest of the ingredients wouldn’t add to $1 so in total a deeply rich thick mushroom sauce for $7 that will serve 4-6 pax.