Tag: mushrooms

Creamy Mushroom Sauce

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A highly versatile creamy Mushroom Sauce for steak, chicken, pork and other seared meats. Goes well with pasta too yet incredibly simple to make.

Ingredients

  • 40g butter
  • 1/2 small onion, finely chopped
  • 1 garlic clove, crushed, optional
  • 225g button mushrooms, wiped and sliced
  • 150ml dry white wine
  • 150ml cream, single or double to taste
  • 1 tbsp freshly chopped herbs, optional to taste
  • salt and black pepper

Method

  1. Melt the butter in a pan over a medium heat
  2. Add the onion. and cook until softened.
  3. Add the garlic and mushrooms and cook for 3–4 minutes.
  4. Add the wine and reduce the volume of liquid by half.
  5. Stir in the cream and herbs and simmer briefly.
  6. Season to taste and serve.

Tips

  • Add more butter and cream to serve over pasta.
  • Mix with leftover roast chicken for a quick pie.
  • Sour cream or crème fraiche can be substituted for a tangier taste.

Beef and Mushroom Casserole

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An extremely versatile beef and mushroom recipe. Oven, Air Fryer, Instant Pot.
Serve with mash, pasta, rice fries, carrot/potato mash.
Make ahead with mash topping.

Ingredients

  • 3 tbsp vegetable oil
  • 1½kg braising beef cut into 3.5cm pieces
  • 4 large onions thickly sliced
  • 3 tbsp plain flour or 2 tbsp corn flour in water.
  • 500ml dark beer (or red wine/stock mix)
  • 800ml beef stock
  • 450g button mushrooms halved
  • herbs to taste
  • handful parsley to serve, optional

Instructions

  1. Heat oven to 170C/150C air fryer.
  2. In a large pan on high heat and add 1 tbsp oil.
  3. Season the beef and brown in batches until well coloured on both sides, making sure you don’t overcrowd.
  4. Remove each batch and set aside on a plate.
  5. Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown.
  6. Stir in the flour and cook, stirring, for 1-2 mins.
  7. Add the beer and stir well to deglaze the pan, scraping up any sticky bits.
  8. Return the beef to a casserole dish, pour in the stock and add herbs.
  9. Bring to a simmer then put the lid on, transfer to the oven and cook for 1 to 1½ hrs.
  10. Add the mushrooms to the casserole, stir well and return to the oven for a further ½ to 1 hr.
  11. Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish.
  12. Serve with mash, pasta, fries, rice.
  13. Serve gravy separately, optional.

Note: Cuts of beef vary enormously and affect texture and cooking time. Choose a cut with fat, not too lean, and don’t worry about a little gristle.

Instant Pot 

  1. Use Saute Option to brown meat, onions, etc.
  2. DO NOT thicken at this stage.
  3. Pressure cook on medium for 40 minutes.
  4. Quick release and add mushrooms.
  5. Pressure cook 5 minutes with quick release.
  6. Thicken while warm using SAUTE of needed.