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.
- 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:
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.