Mushroom Sauce

Name: Mushroom Sauce
Total time: 37 min
Yield: 4 servings
Cuisine: french
Ingredients: 2 piece Shallots; 3 clove Garlic clove; 2 tbsp Flat-leaf parsley; 30 g Unsalted butter; 1 tbsp Olive oil; 400 g Chestnut mushrooms, wiped clean; 100 ml Dry white wine; 100 ml Chicken stock; 200 ml Double cream; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Fresh thyme leaves; to taste Salt; to taste Black pepper, freshly ground

23 min · 23 min active · makes ~965 g · Medium · French

A rich, creamy pan sauce built on chestnut mushrooms, shallots, garlic, and double cream, sharpened with dry white wine, Dijon mustard, Worcestershire sauce, and thyme. It finishes silky and deeply savoury, with the mushrooms retaining some texture against the glossy, coat-the-spoon sauce. Finished with chopped parsley for a fresh herbal lift.

Mushroom Sauce

TOTAL TIME

23 min

ACTIVE TIME

23 min

QUANTITY

~965 g

DIFFICULTY

Medium

CUISINE

French

Who’s eating

Ingredients0/14

Tools0/3

Ingredients

0/14 gathered · 4 servings

2piece

3clove

2tbsp

30g

1tbsp

wiped clean400g

100ml

200ml

1tsp

to taste

freshly groundto taste

#	Quantity	Notes	State
1	2piece	—	—
2	3clove	—	—
3	2tbsp	—	—
4	30g	—	—
5	1tbsp	—	—
6	400g	wiped clean	—
7	100ml	—	—
8	100ml	—	—
9	200ml	—	—
10	1tsp	—	—
11	1tsp	—	—
12	1tsp	—	—
13	to taste	—	—
14	to taste	freshly ground	—

Tools

3 items

Procedure

23 steps

1 of 23

Dice the 2 shallots

Shallots · 2 piece

ResultDiced shallotsused in step 7

2 of 23

Mince the 3 garlic cloves

Garlic clove · 3 clove

ResultMinced garlicused in step 8

3 of 23

Chop flat-leaf parsley

Flat-leaf parsley · 2 tbsp

ResultChopped parsleyused in step 23

4 of 23

Add the unsalted butter to the frying pan

Unsalted butter · 30 g

medium heat

ResultUnsalted butter

5 of 23

Add olive oil

Olive oil · 1 tbsp

ResultUnsalted butter and olive oil

6 of 23

Melt the unsalted butter and olive oil

Look for

until foaming

medium heat

ResultFoaming butter and oil

7 of 23

Sauté the diced shallots

Look for

until softened and translucent, stirring occasionally

Diced shallots · step 1

medium heat

⏱ 4 min

ResultSautéed shallots

8 of 23

Sauté the minced garlic

Look for

until fragrant

Minced garlic · step 2

medium heat

ResultGarlic-shallot base

9 of 23

Rinse the chestnut mushrooms

under cold running water

Chestnut mushrooms · 400 g

⏱ 30s

ResultRinsed chestnut mushrooms

10 of 23

Slice the rinsed chestnut mushrooms

Rinsed chestnut mushrooms · step 9

ResultSliced mushrooms

11 of 23

Sauté the sliced mushrooms

Look for

arrange in single layer without stirring for 3 minutes until browned underneath, then stir and continue until deep golden and moisture evaporated

Sliced mushrooms · step 10

medium-high heat

⏱ 7 min

ResultBrowned mushrooms

12 of 23

Add the dry white wine to the frying pan

scrape up browned bits from pan

Dry white wine · 100 ml

ResultChestnut mushroom mixture

13 of 23

Reduce the chestnut mushroom mixture

Look for

until reduced by half

medium-high heat

⏱ 2 min

ResultWine-mushroom base

14 of 23

Add the chicken stock to the frying pan

Chicken stock · 100 ml

ResultChestnut mushroom and chicken stock mixture

15 of 23

Add the double cream to the frying pan

Double cream · 200 ml

ResultChestnut mushroom and chicken stock mixture

16 of 23

Add dijon mustard

Dijon mustard · 1 tsp

ResultChestnut mushroom and chicken stock mixture

17 of 23

Add the worcestershire sauce to the frying pan

Worcestershire sauce · 1 tsp

ResultChestnut mushroom and chicken stock mixture

18 of 23

Add the fresh thyme leaves to the frying pan

Fresh thyme leaves · 1 tsp

ResultChestnut mushroom and chicken stock mixture

19 of 23

Stir the chestnut mushroom and chicken stock mixture

ResultCombined sauce

20 of 23

Simmer the combined sauce

Look for

until sauce coats the back of a spoon — about 6 minutes, stirring occasionally

medium heat

⏱ 6 min

ResultThickened mushroom sauce

21 of 23

Add salt

Salt · to taste

ResultChestnut mushroom and chicken stock mixture

22 of 23

Add black pepper

Black pepper · to taste

ResultSeasoned mushroom sauce

23 of 23

Garnish the seasoned mushroom sauce with the chopped parsley

scatter chopped parsley over sauce just before serving

Chopped parsley · step 3

ResultMushroom Sauce

Total Time23 min

#	Product	Tool	Action
1	2 piece		Dice the 2 shallotsResultDiced shallotsused in step 7
2	3 clove		Mince the 3 garlic clovesResultMinced garlicused in step 8
3	2 tbsp		Chop flat-leaf parsleyResultChopped parsleyused in step 23
4	30 g	medium heat	Add the unsalted butter to the frying panResultUnsalted butter
5	1 tbsp		Add olive oilResultUnsalted butter and olive oil
6	—	medium heat	Melt the unsalted butter and olive oilLook foruntil foamingResultFoaming butter and oil
7	Diced shallotsstep 1	medium heat	Sauté the diced shallotsLook foruntil softened and translucent, stirring occasionally⏱ 4 minResultSautéed shallots
8	Minced garlicstep 2	medium heat	Sauté the minced garlicLook foruntil fragrantResultGarlic-shallot base
9	400 g	—	Rinse the chestnut mushrooms → under cold running water⏱ 30sResultRinsed chestnut mushrooms
10	Rinsed chestnut mushroomsstep 9		Slice the rinsed chestnut mushroomsResultSliced mushrooms
11	Sliced mushroomsstep 10	medium-high heat	Sauté the sliced mushroomsLook forarrange in single layer without stirring for 3 minutes until browned underneath, then stir and continue until deep golden and moisture evaporated⏱ 7 minResultBrowned mushrooms
12	100 ml		Add the dry white wine to the frying pan → scrape up browned bits from panResultChestnut mushroom mixture
13	—	medium-high heat	Reduce the chestnut mushroom mixtureLook foruntil reduced by half⏱ 2 minResultWine-mushroom base
14	100 ml		Add the chicken stock to the frying panResultChestnut mushroom and chicken stock mixture
15	200 ml		Add the double cream to the frying panResultChestnut mushroom and chicken stock mixture
16	1 tsp		Add dijon mustardResultChestnut mushroom and chicken stock mixture
17	1 tsp		Add the worcestershire sauce to the frying panResultChestnut mushroom and chicken stock mixture
18	1 tsp		Add the fresh thyme leaves to the frying panResultChestnut mushroom and chicken stock mixture
19	—		Stir the chestnut mushroom and chicken stock mixtureResultCombined sauce
20	—	medium heat	Simmer the combined sauceLook foruntil sauce coats the back of a spoon — about 6 minutes, stirring occasionally⏱ 6 minResultThickened mushroom sauce
21	to taste		Add saltResultChestnut mushroom and chicken stock mixture
22	to taste		Add black pepperResultSeasoned mushroom sauce
23	Chopped parsleystep 3		Garnish the seasoned mushroom sauce with the chopped parsley → scatter chopped parsley over sauce just before servingResultMushroom Sauce
Total Time			23 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	386kcal
	4g
	34g
	20g
	12g
	4g
	2g
	330mg

Ingredients0/14

Tools0/3

french · Recipe

Mushroom Sauce

Serves4

Total23 min

LevelMedium

Ingredients

Shallots2 piece
Garlic clove3 clove
Flat-leaf parsley2 tbsp
Unsalted butter30 g
Olive oil1 tbsp
Chestnut mushrooms, wiped clean400 g
Dry white wine100 ml
Chicken stock100 ml
Double cream200 ml
Dijon mustard1 tsp
Worcestershire sauce1 tsp
Fresh thyme leaves1 tsp
Saltto taste
Black pepper, freshly groundto taste

Tools

SpoonFrying panChef's knife

Method

Dice the 2 shallots

Result · Diced shallots · used in step 7

Chefs knifeShallots · 2 piece

Mince the 3 garlic cloves

Result · Minced garlic · used in step 8

Chefs knifeGarlic clove · 3 clove

Chop flat-leaf parsley

Result · Chopped parsley · used in step 23

Chefs knifeFlat-leaf parsley · 2 tbsp

Add the unsalted butter to the frying pan

medium heatFrying panUnsalted butter · 30 g

Add olive oil

Frying panOlive oil · 1 tbsp

Melt the unsalted butter and olive oilLook foruntil foaming

medium heatFrying pan

Sauté the diced shallotsLook foruntil softened and translucent, stirring occasionally

medium heat4 minFrying panDiced shallots · step 1

Sauté the minced garlicLook foruntil fragrant

medium heatFrying panMinced garlic · step 2

Rinse the chestnut mushrooms → under cold running water

30sChestnut mushrooms · 400 g

Slice the rinsed chestnut mushrooms

Chefs knifeRinsed chestnut mushrooms · step 9

Sauté the sliced mushroomsLook forarrange in single layer without stirring for 3 minutes until browned underneath, then stir and continue until deep golden and moisture evaporated

medium-high heat7 minFrying panSliced mushrooms · step 10

Add the dry white wine to the frying pan → scrape up browned bits from pan

Frying panDry white wine · 100 ml

Reduce the chestnut mushroom mixtureLook foruntil reduced by half

medium-high heat2 minFrying pan

Add the chicken stock to the frying pan

Frying panChicken stock · 100 ml

Add the double cream to the frying pan

Frying panDouble cream · 200 ml

Add dijon mustard

Frying panDijon mustard · 1 tsp

Add the worcestershire sauce to the frying pan

Frying panWorcestershire sauce · 1 tsp

Add the fresh thyme leaves to the frying pan

Frying panFresh thyme leaves · 1 tsp

Stir the chestnut mushroom and chicken stock mixture

Frying pan

Simmer the combined sauceLook foruntil sauce coats the back of a spoon — about 6 minutes, stirring occasionally

medium heat6 minFrying pan

Add salt

Frying panSalt · to taste

Add black pepper

Frying panBlack pepper · to taste

Garnish the seasoned mushroom sauce with the chopped parsley → scatter chopped parsley over sauce just before serving

Result · Mushroom Sauce

SpoonChopped parsley · step 3

Printed 3 September 2026