Creamy mushroom sauce.

Mushrooms are a Fall staple. One of just a few fresh products available in Autumn. The recipe below will show you how to easily transform raw mushrooms into your favorite comfort food!


- 250g of fresh mushrooms
- 250 ml of cream or cream substitute
- dollop of butter or up to 2 tablespoons of olive/vegetable oil
- teaspoon of pepper
- 2 teaspoons of paprika
- salt to taste
- Mexican spice mix/ bruschetta spice mix

I've used a mix of chopped bay bolete, birch bolete, and slippery jack mushrooms.


Wash mushrooms and slice them into chunks (slippery jacks need to be peeled first). 

Throw moist mushroom chunks onto the pan and cook them for a few minutes watching them closely and stirring continuously. When mushrooms start to release juices, add a dollop of butter (or 2 tablespoons of olive/vegetable oil), spices, and cook them for about 15 minutes stirring frequently. 

Pour cream or cream substitute into the pan. Bring mix to the boil and cook it for about 3 minutes stirring constantly. 

Remove from the hob and serve while the sauce is hot. Serve it with rice, pasta, or mash potatoes. You can also leave it to cool, refrigerate, and use it the next day.


Bon Appétit!


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