Creamy Mushroom Sauce

Name: Creamy Mushroom Sauce
Total time: 2700 s
Cuisine: South African
Ingredients: 500 g Mushroom (sliced); 250 ml Fresh Cream; 250 ml Milk; 10 g Butter; 1 Whole Tomato (grated); 1/2 Onion (chopped); 4 cloves garlic (crushed); 1 teaspoon crushed pepper; 1 teaspoon paprika (optional); 1 teaspoon parsley (optional); 20 ml maizena paste (4 teaspoons of maizena mixed in water); Pinch Salt for taste

PriyaNunkumar @cook_17039073

Durban, South Africa

Creamy Mushroom Sauce

PriyaNunkumar @cook_17039073

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Ingredients

Cooking time: 45 Minutes

500 gMushroom (sliced)
250 mlFresh Cream
250 mlMilk
10 gButter
1Whole Tomato (grated)
1/2Onion (chopped)
4 clovesgarlic (crushed)
1 teaspooncrushed pepper
1 teaspoonpaprika (optional)
1 teaspoonparsley (optional)
20 mlmaizena paste (4 teaspoons of maizena mixed in water)
PinchSalt for taste

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Steps

Cooking time: 45 Minutes

1

Melt your butter in a pot, add your onions to fry until golden brown.
2

Add your grated tomato, crushed garlic to the onion and stir.
3

Add your mushroom to the mixture and stir continuously, add salt, paprika and crushed pepper and stir again.
4

Leave the mushroom with spices to cook for 5 - 10 minutes, and then add milk.
5

Stir the mixture and allow milk and mushroom to cook on medium heat for 15- 20 minutes (depending on how thinly you sliced your mushroom)
6

Once you notice your mushrooms are looking soft, add your fresh cream, parsley and maizena paste and allow to cook for a further 10 - 15 minutes.
7

Your mushroom sauce will have a delicate mushroom smell, and would have thickened slightly.
8

You can now switch off the heat and remove from the stove. Your mushroom sauce is ready to serve!
9

Serving suggestions: Use mushroom sauce with pasta (spaghetti and macaroni) or you can serve as a sauce on top of chicken.