Mushroom Sauce

Name: Mushroom Sauce
Cuisine: South African
Ingredients: 15 ml Plant Butter; 1 Small Onion, diced; 250 g Mushrooms, sliced; Salt and Pepper to taste; 30 ml Minced Garlic; 2,5 ml Dried Thyme; 125 ml White Wine; 125 ml Chicken Stock; 250 ml Orley Whip; 25 ml Cornstarch; 45 ml Fresh Parsley

George Strydom @KingGeorge

Mushroom Sauce

George Strydom @KingGeorge

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Ingredients

15 mlPlant Butter
1Small Onion, diced
How to dice an onion with no tears
250 gMushrooms, sliced
Salt and Pepper to taste
30 mlMinced Garlic
2,5 mlDried Thyme
125 mlWhite Wine
125 mlChicken Stock
250 mlOrley Whip
25 mlCornstarch
45 mlFresh Parsley

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Steps

1

Melt Plant Butter over medium high heat, saute Onion in butter until softened.
2

Add Mushrooms, Salt, and Pepper. Cook until mushrooms have released juices. Add Garlic and Thyme and cook for a minute until fragrant.
3

Deglaze with Wine and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.
4

Add the Chicken Stock and Orley Whip. Simmer until reduced by half.
5

Combine Cornstarch with 45 ml water and mix well. Add cornstarch mixture into the broth and let simmer for a minute.
6

Season with Parsley, Salt and Pepper to taste.