mushroom sauce recipe

Recipe video above. Mushroom gravy is excellent served over steak or chicken. Though ask an Aussie and they&#039;ll tell you the best use is over a schnitzel – preferably with rosti, though mash rates highly too!Gravy colour note: The deepness and richness of colour will depending on the beef stock you use. Generally speaking, a better stock will have deeper colour = darker (nicer!) -looking gravy.Makes: 3 cups (freezes perfectly too!)

Mushroom Gravy (easy, from scratch, no drippings required)

olive oil

/ 3 tbsp butter (, unsalted)

tsp garlic (, finely minced (~1 large or 2 medium cloves))

mushrooms

tsp salt

tsp black pepper

/ 2 tbsp butter (, unsalted)

tbsp flour (, plain / all-purpose)

beef stock / broth

Heat the olive oil in a large skillet over medium-high heat, then add butter and let it melt.

Cook half mushrooms: Add half the mushrooms and cook for 2 mins. Add half the salt and pepper, then continue to cook for another 2 mins until most mushrooms are becoming golden. Then add half the garlic and cook until mushrooms are fully golden, and remove to a plate.

Cook remaining mushrooms: Melt remaining butter, then cook remaining mushrooms per above (adding salt &amp; pepper partway through, and garlic towards the end). Remove to a plate.

Cook mushrooms:

Lower heat to medium. In the same skillet, melt the butter.

Add flour and stir continuously for 1 1/2 minutes so the roux doesn&#039;t burn. Don&#039;t worry if the mixture is a bit dry and sandy, it depends how much fat is left from the mushrooms.

While stirring, slowly pour in the beef stock. This should avoid lumps in the gravy. If there are lumps, just whisk vigorously to dissolve them.

Cook for 3 to 4 minutes, or until it thickens to a thin-syrup consistency. Stir every now and then at first, then more regularly as the gravy thickens so it doesn&#039;t burn on the base of the skillet.

Stir in cooked mushrooms, cook for a further 1 minute. Taste and add more salt if needed (if using unsalted homemade stock, you will need more).

Pour into a gravy jug and serve with everything! It&#039;s particularly great and very Aussie poured over schnitzel with a side of rosti or chips! Otherwise serve with steak, simple pan-seared chops or chicken, sprinkled with salt and pepper before cooking.

Gravy:

One skillet recipe for a perfectly tender, melt-in-your-mouth sirloin steak topped with the most incredible creamy mushroom sauce.

Pan Seared Sirloin Steak with Mushroom Sauce

(4 ounces each) top sirloin steaks,

salt and fresh ground pepper (to taste)

butter (divided)

Italian Seasoning

garlic

baby portobello mushrooms (sliced)

beef broth

parsley (for garnish)

Prepare steaks by seasoning with salt and pepper.

Add 2 tablespoons butter, Italian Seasoning, and smashed garlic cloves to a cast iron skillet and melt over medium-high heat.

Add steaks to skillet and cook until brown and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare.&nbsp;Do not crowd the skillet - cook the steaks two at a time.

Remove steaks from skillet, set aside and keep covered.

FOR THE STEAKS

In the same skillet, add remaining 2 tablespoons butter and melt over medium-high heat.

Stir in sliced mushrooms and season with salt and pepper; cook for 2 to 3 minutes, or until just tender.

Pour in the beef broth and let cook for another minute.

Add half and half and continue to cook for 2 more minutes, or until heated through.

Plate steaks and top with mushroom sauce.

Garnish with dried parsley and serve.

FOR THE MUSHROOM SAUCE

Easy, creamy mushroom sauce for chicken with rich, savory garlic and herb flavors made in just 15 minutes. You&#039;ll be tempted to lick the plate clean when you serve chicken with mushroom cream sauce!

Easy Mushroom Sauce for Chicken Recipe

chicken breasts (thighs also work fine)

salt and pepper

Herbs de Provence (or Italian seasoning)

butter

mushrooms (sliced (about 1 cup sliced mushrooms))

chicken broth

heavy cream

dijon mustard

salt

black pepper

cheese

Preheat oven to 400 degrees.

Season chicken generously with salt and pepper. Sprinkle all over with Herbs de Provence (or Italian seasoning).

In a large cast iron skillet (or other oven-safe skillet - see note), combine oil and butter over medium-high heat.

Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.

In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.

Stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat.

Return chicken to skillet. Spoon sauce over the chicken, then transfer skillet to the oven to bake for 15-20 minutes until chicken is cooked through and sauce has reduced (it should be thick enough to coat the back of a spoon).

Spoon the mushroom sauce over the chicken and serve.

This chicken cordon bleu meatloaf is prepared perfectly in your air fryer and the creamy mushroom sauce simply puts it over-the-top. So delicious and beautiful!

Air Fryer Cordon Bleu Meatloaf with Creamy Mushroom Sauce

1½ lbs ground chicken

onion (finely chopped)

garlic (minced)

Dijon mustard

tbsp parsley (fresh, chopped, divided)

Panko bread crumbs (divided, ¼ cup for loaf, rest

unsalted butter (melted)

black forest ham

Swiss cheese

unsalted butter

oz mushrooms (fresh, sliced)

oz box Organic Cream of Mushroom Condensed Soup

milk

Parmesan cheese (grated)

¼ tsp black pepper (freshly ground)

In a large bowl, mix together the chicken, egg, onion, garlic, Dijon, 2 tbsp parsley, and ¼ cup Panko.

Place the chicken mixture on a rectangle piece of wax paper.

Flatten the chicken mixture into a rectangle that is approximately 8&quot;x12&quot; with a thickness of ½-inch.

Place the ham slices on the chicken mixture and then place the Swiss cheese on top of the ham.

Using the wax paper, begin rolling the meat mixture, starting at the short end of the rectangle.  Do this as you would roll a jellyroll.  Use your hands to help release the chicken mixture from the wax paper.  It will be sticky to the touch.

Form two aluminum foil slings by taking a large rectangle of foil, and folding in the sides.  Place them in a cross (perpendicular to each other) and then gently place the loaf on top of them.  Use your fingers to seal the sides and gently smooth the meat mixture across the loaf.

Use the slings to carefully lift the loaf and place it into the basket of your air fryer.  Cook at 400°F for 25 minutes.

Meanwhile, mix together the remaining ¾ cup of Panko with the melted butter and Parmesan cheese.  Once the 25 minutes is complete, open the basket, and carefully press the Panko onto the top and sides of the loaf.  Be careful, the loaf will be hot!

Close the basket and resume cooking for another 5 minutes.

Make the sauce by sauteeing the mushrooms in 2 tbsp of melted butter in a large saucepan over medium heat.  Stir in the condensed soup, milk, Parmesan cheese, salt, and pepper.  Stir until heated through.

Open the basket and check the internal temperature of the meatloaf, it should be at least 165° when inserted into the chicken mixture (not the ham or cheese).

Use the sling to remove the loaf from the basket.  Use a sharp knife to slice the loaf into 1-inch slices.

Arrange on a serving platter and pour the creamy mushroom sauce over the top.  Garnish with remaining chopped parsley.  Serve at once.

MAKE THE MEATLOAF

Hi guys!  This was fabulous and not difficult. I’ve made this twice using ground chicken and ground turkey. Both were delicious as written. Easy peasy quick in air fryer. Getting the panko to stick was a challenge but I honestly think that you could just skip it. The sauce was heavenly whether the piece had panko or not!  Another well done Loon recipe going into my favorites. Thank you!

Just tried this recipe! Omg! It was amazing!! Must try!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1579714978/rldvkmpxavu7d6qut2op.mp4

Instructions For Making Air Fryer Cordon Bleu Meatloaf have Kris and Welsey of "How To Feed a Loon" taking you through the easy-to-follow steps for making an amazing chicken meatloaf based off the iconic stuffed chicken dish and they even show you how to make an amazing creamy mushroom sauce to top the meatloaf with!

INSTRUCTIONS FOR MAKING AIR FRYER CORDON BLEU MEATLOAF

A deliciously flavorful and creamy mushroom sauce for steaks, schnitzels and even pasta, in under 20 minutes.

The Best Creamy Mushroom Sauce For Steaks

5.3 oz (150 grams) button mushrooms, cut in half then sliced

fl oz (150 milliliters) thickened cream

garlic, crushed

tsp ground sea salt

parsley

tsp cooking oil

Prepare the Mushrooms:

Heat the cooking oil in a medium saucepan over high heat.

Add the sliced mushrooms to the pan and stir-fry until they are lightly browned. This should take about 5 minutes. Reduce the heat to medium.

Cook the Sauce:

Add the thickened cream to the saucepan with the mushrooms.

Season with ground sea salt and freshly ground black pepper.

Bring the mixture to a boil, then reduce the heat and let it simmer. Cook for 5-8 minutes, stirring occasionally. Be sure to watch that the cream doesn’t overboil.

Add Garlic and Parsley:

Once the sauce has reduced by half, add the crushed garlic to the saucepan.

Cook for another minute to let the garlic flavor infuse into the sauce.

Finish and Serve:

Remove the saucepan from the heat.

Serve the creamy mushroom sauce hot over your favorite steak or pasta.

Reheat Instructions:

To reheat the sauce, place the saucepan back on low heat.

Let the sauce “melt” and heat through gently.

This is a beautiful sauce! They make something similar here in Portugal for their steaks, but the only time I've seen it made the person used a premade knorr cube mix. 

I'm now looking forward to playing with this recipe!

Delicious! so simple to make and tastes devine will use time and time again! thank you :)

Tried this recipe out yesterday and it was delicious. I posted the link to this recipe on my blog because more people should know about this recipe :)

This is a wonderful sauce. We have just had it on venison steak. I will certainly be using the recipe a lot. Thank you.

Mouthwatering! Can't believe how quick and easy this recipe is. Decided to use some leftover cream but it wasn't enough. So I used one percent milk and thickened it with a tblsp of butter and half a tbls of flour, stirring about five or six minutes until hot and nicely thickened, then added salt, pepper &amp; garlic and cooked another couple minutes. This recipe is a keeper! Thank you for sharing!

I used sour cream with a bit of milk to thin it down as that's all I had, and added a dash of Worcester sauce, delish!

very nice flavour and easy to make   THANKS

i tasted this sauce with beef liver in Spain,it was a classic! i,ve since used your recipe at home.it tastes the same as i had.thank you.

This is amazing. made it 3 days ago for steak, and made it again tonight, thinned it with more cream and milk, added shrimp and made it into a pasta sauce! OUT OF THIS WORLD...

Unreal!!!excellent as good as the finest restaurant in San Francisco.

i like the sauce pretty quick and easy to make, made it in 8mins and super tasty. thanks

I was recently in Portugal and enjoyed mushroom sauce on steak, so googled a recipe for it and found yours try it this evening and really enjoyed it. Delicious!  I reduced the salt to half and next time I will reduce it a bit more.  Thank you.

I just made this and it was really delicious!!! Thank you for sharing your amazing recipe :)  I will definitely be making a bigger portion next time!

Dear Martyna,

Thank you for sharing this recipe.

Your recipe is almost identical to my old favourite. The only difference is that I precook the sliced mushrooms in a microwave oven until they have shed about half their water. This makes stir-frying easier and faster.

Regards,

P.S. I also use that sauce on mushroom or chicken vol-au-vent — I then increase the quantity of cream and add chicken broth... and brandy.

This is the best!! Was so yum simple to make!! LOVE ?

Had to leave the garlic out but my husband lived it, thank you :)

We often have Sirloin steak for our treat.  I love mushroom .sauce when dinning out, which isn't often. It's my 67 Birthday on Friday and yes, we are having steak.  With your recipe I'm going to try mushroom sauce.  With home made rhubarb, from the garden, crumble.  I'm fed up with jacket potatoes though.  Don't want mash again.  Any other ideas.  Not chips thouvgh.
Kind Regards
Jacqueline Bird (Mrs)

Awesome Sauce!
Easy to make and even more delicious to eat!

Hi Martyna:

I just used this recipe tonight as a practice run for Christmas and I have to say it was sensational!! Simple, easy to follow and absolutely delicious! Served on porterhouse steak with a few other family favorites and I will definitely be making it many more times!!! Thanks again for sharing this. I used cooking cream and fresh parsley, very happy with the results. 

Rob.

The title of the article says it all, this is INDEED The Best Mushroom Sauce!

Officially, officially, officially, this is OFFICIALLY the best sauce ever. Thanks so much!

Yes, this is 1000% the best mushroom sauce, thank you!

There is no way there is a better creamy mushroom sauce, sorry people, but this is THE one.

I keep coming back to this sauce time and time again, especially during the colder months. It is really easy to make, and so delicious. Looks great as well and guests always love it. Thank you for a favorite that keeps on giving!

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