Creamy Mushroom Sauce

by Matthias Schmitt

Perfect for steak


200g small Ceps, Chanterelles or Morels, or a mixture of wild mushrooms kept whole or thickly sliced if preferred
Large knob butter
2 crushed cloves of garlic
A generous splash of brandy
12 tbsp single cream or crème fraiche
Coarse sea salt and black pepper
2 tbsp fresh chives, finely chopped

Creamy Mushroom Sauce


1. Sauté the mushrooms in the butter, until softened and slightly bronzed

2. Add in the garlic and continue to cook for 2 minutes

3. Deglaze the pan with brandy, cooking the alcohol off for 1 minute

4. Stir in the cream and turn off the heat. Season to taste with coarse sea salt and a grind of black pepper, and finish with the chives

5. Serve the creamy mushroom sauce with Steaks. Roasts or Beef Wellington

Chef's Tip: This mushroom sauce is delicious with steaks or any roast, be it beef, veal, game, pork or chicken.

* To check your steak is cooked to your preferred level of doneness, use the press test, as explained in this guide, complete with ‘how-to’ video – here.

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