This creamy mushroom sauce recipe is low carb, tasty and very easy to make. It's a regular accompaniment for steak in our home.
It's no secret that I love steak. My wife doesn't eat steak, preferring chicken. What's great about this mushroom sauce recipe is that it works equally as well with both meats, which means we don't have to cook two sauces on "steak night".
As with most of my recipes, the ingredients are simple and it's easy to make substitutions to suit what you have available in the house - in the photos, I've used a red onion, because that's what I had.
It cooks very nicely on the side, whilst you look after other things, like getting a good sear on your steak. However, it's important to use a low heat so that the cream doesn't boil because this will make the cream split.
Serve on top of a juicy steak (cut of your choice), add a few asparagus spears and you have an easy, delicious meal to rival what you'd get at a restaurant.
180g Chestnut Mushrooms - roughly chopped
Half a small Onion - finely chopped
1 or 2 cloves Garlic - chopped
±20g Butter
Half cup Double Cream
Salt and Pepper to taste
Melt the butter in a small saucepan.
Add the onions, garlic and salt.
Cook over a low heat until the onions are transparent. Be careful not to let them burn!
Add the mushrooms, stir and cover.
Cook the mushrooms until they soften nicely - you'll know they're done because they'll shrink in size.
Add the cream and black pepper.
Cook gently for 3 or 4 minutes, stirring regularly, until the cream thickens and colours a little. Don't let it boil.
Serve as required. My favourite is to spoon it over a nicely cooked medium-rare reverse seared steak.
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