This is the simple mushroom sauce that we often have with chicken or turkey meatballs.

I’ve showed the recipe using chicken stock, but it’s also very good with beef stock; unfortunately, I rarely have that. A strong stock is the secret of this sauce – if in doubt, reduce your stock by half before use.

I’ve tried to keep the sauce low in fat, and particularly saturated fat. It’s also easy to adapt for vegetarians, vegans, or people who need a gluten-free diet.

Ingredients

200 g Mushrooms cut into thick slices
1 Tbsp Olive oil

100 g Boiling water
2 g Dried porcini mushrooms

50 g White wine
450 g Chicken stock
40 g Plain flour (US – AP Flour)
30 g Cream or milk

8 g Salt
¼ tsp Ground black pepper
1 tsp Granulated onion or onion powder
½ tsp Granulated garlic or garlic powder
(If using fresh instead, use ½ an onion and a couple of garlic cloves, finely chopped, and cook with the mushrooms)

Method

In a bowl, pour the boiling water over the porcini and leave to soak for about 20 minutes.
In the meantime, fry the mushrooms in the oil (add the onion and garlic if using fresh) until cooked. Then add the wine and boil it until the steam is no longer acrid. Add the stock and bring it to a boil.
Drain the porcini, keeping the liquid. Chop the porcini and add it to the mushroom mix.
Add the liquid from the porcini to the flour, whisking as you do so to ensure that there are no lumps. Add this to the bulk of the sauce, stirring gently as you do so. Stir in the milk/cream.

Some other sauce recipes:

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