Tasty and Versatile
This is one of those very handy recipes to have in your repertoire. It's classic, delicious and so versatile. It is very rich and satisfying, but not using the cream is the secret to keeping it on the lighter side. I’ve shown how the recipe can be adapted 5 ways, and make it 6 if you count that you can just eat the mushrooms on their own as a delicious side dish. The earthy flavours make it the perfect dish for autumn weather.
I love my Woll non-stick saute pan. I’ve said it before and I will say it again: I love the new reinforced non-stick product options on the market right now. The pans are so much sturdier than other non-stick surfaced I’ve used before. I love the fact you can use metal utensils with the pans and not worry that the coating will be damaged and lose its non-stick capability. For me, this is the main selling point. The other main factors of the Woll pan is the fast and even heat distribution, the toughened glass lid that comes with it, and the ease of which it cleans.
The Woll Pan is perfect for this recipe as the deep sides hold all the mushrooms. They reduce greatly in size through cooking but you need a pan large enough to hold them when they first go in. This frying pan can be used as a pot due to its 2L capacity. Make more and freeze to make future dinners a cinch!
Skinny Mushroom Cream Sauce - 5 ways
Ingredients:
- 2 Tbsp olive oil
- 1 white onion, diced
- 4 cloves of garlic, crushed
- 1 bunch of fresh thyme
- 1 kg mixed mushrooms (use at least 2-3 different varieties)
- 1 cup Madeira wine
- ½ cup light cream cheese
- 1 heaped teaspoon Dijon mustard
- ½ cup grated Parmesan cheese
- salt and pepper
Instructions:
1. Roughly slice the mushrooms.2. Warm some olive oil in a large pan and sweat the onion and garlic over low heat until soft and sweet, about 10 minutes. Turn up the heat slightly and add the thyme, and mushrooms. Do this in batches, stirring and allowing the mushrooms to cook down a little before adding more.
3. Cook for a further 10 minutes or until the mushrooms have greatly reduced in size and have released their liquid. Add the Madeira and cook for another few minutes.
4. Remove the thyme from the sauce. Add the cream cheese and Dijon and stir well.
5. Add the parmesan and stir well.
6. Taste the sauce and season generously with salt and pepper. Loosen the sauce with a little water as needed.
Enjoy these mushrooms on their own as a delicious side dish. Or try one of these 5 variations:
Over Steak
In Pasta or Gnocchi
Mushrooms on Sourdough Toast with Poached Egg
Mushroom and Spinach Lasagna
Instructions: Layer mushroom sauce, pasta noodles, wilted spinach and basil, more noodles and fresh tomato slices. Season well and repeat layers. Top with mozzarella and then bake in a medium hot oven for 45 minutes.
Chicken in Creamy Mushroom Wine Sauce
Instructions: Saute a chicken breast skin down first in some butter and olive oil until almost cooked through, (about 5 minutes per side). Remove from the pan and add sun-dried tomatoes, capers and white wine to deglaze the pan.
Add a big spoon full of mushroom sauce and stir well to combine. Return the chicken to the pan, spoon the sauce over and allow to cook for a further few minutes. Top with chives.
When you make this delicious skinny mushroom sauce, leave a comment below, share it or tag a picture @evertenlovetocook on Instagram and hashtag it #evertenlovetocook. We would love to see how it turned out!
Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part-time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via Everten, and her own food blog, www.eatwhatweeat.com focusses on family-friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Gerringong on the NSW South Coast with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
