Creamy Mushroom Sauce for Pasta

Name: Creamy Mushroom Sauce for Pasta
Yield: 4 servings
Cuisine: British
Ingredients: 500 g Mushrooms; 1 Onion *finely sliced; 1-2 cloves Garlic *finely chopped; 2 tablespoons Canola Oil; 1-2 tablespoons Fresh Thyme Leaves; 30 g Butter; 2 tablespoons Plain Flour; 1 cup Chicken/Vegetable Stock; 1/2 cup Cream; Salt & Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

I have a small herb garden where a variety of herbs are growing. One of the best growing herbs is Thyme, which is the essential ingredient for this Mushroom Sauce. You may wish to use other herbs, but try with Thyme once. It would be absolutely delicious.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500 gMushrooms
1Onion *finely sliced
1-2 clovesGarlic *finely chopped
2 tablespoonsCanola Oil
1-2 tablespoonsFresh Thyme Leaves
30 gButter
2 tablespoonsPlain Flour
1 cupChicken/Vegetable Stock
1/2 cupCream
Salt & Pepper

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Steps

1

Clean the Mushrooms and cut them in half or slice into fairly thick pieces.
2

Heat Oil in a large frying pan over medium-high heat, cook Onion and Garlic until lightly browned.
3

Add Mushrooms and Thyme, and cook until Mushrooms are lightly browned. At this stage, Onions are quite dark brown and that’s OK.
4

Make a space on the pan, melt Butter in the space, add Flour to mix with butter. Then add Stock and stir well.
5

Season with Salt and Pepper. The amount of Salt and Pepper depends on the saltiness of the Stock and Butter you use. Add Cream and mix well. Serve with freshly cooked pasta of your choice.