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.
2piece
3clove
2tbsp
30g
1tbsp
400g
100ml
100ml
200ml
1tsp
1tsp
1tsp
0.5tsp
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 3clove | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | | 30g | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 400g | — | — | |
| 7 | | 100ml | — | — | |
| 8 | | 100ml | — | — | |
| 9 | | 200ml | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 0.5tsp | — | — | |
| 14 | | 0.25tsp | — | — |
Peel the shallots on the chopping board, removing the papery outer skins.
Shallots · 2 piece
Dice the peeled shallots into small, even pieces on the chopping board.
Peel the garlic cloves on the chopping board, removing the skins.
Garlic clove · 3 cloveMince the peeled garlic cloves as finely as possible on the chopping board.
Finely chop the flat-leaf parsley on the chopping board and transfer it to a small bowl, ready to garnish.
Flat-leaf parsley · 2 tbsp
Add the unsalted butter to a large frying pan over medium heat.
Unsalted butter · 30 g
Add the olive oil to the butter in the pan.
Light olive oil · 1 tbspMelt the butter with the olive oil over medium heat until foaming.
Add the diced shallots to the foaming butter and oil and sauté, stirring occasionally, until softened and translucent.
Add the minced garlic to the sautéed shallots and cook, stirring constantly, until fragrant.
Tip the chestnut mushrooms into a colander.
Chestnut mushrooms · 400 g
Rinse the chestnut mushrooms briefly under cold running water and drain in the colander.
Slice the rinsed chestnut mushrooms to an even thickness on the chopping board.
Add the sliced mushrooms to the garlic-shallot base and sauté over medium-high heat, stirring occasionally, until the mushrooms are golden and any liquid has evaporated.
Pour the dry white wine into the pan with the browned mushrooms.
Dry white wine · 100 mlLet the wine bubble and reduce by half, scraping up any bits from the base of the pan.
Add the chicken stock to the wine-mushroom base.
Chicken stock · 100 mlPour the double cream into the pan and stir to combine.
Double cream · 200 mlAdd the Dijon mustard to the pan and stir it into the sauce.
Dijon mustard · 1 tspAdd the Worcestershire sauce to the pan.
Worcestershire sauce · 1 tspScatter the fresh thyme leaves into the pan.
Fresh thyme leaves · 1 tspStir everything together thoroughly to combine all the ingredients in the pan.
Simmer the sauce gently, stirring occasionally, until it thickens enough to coat the back of a spoon.
Season the thickened mushroom sauce with salt.
Salt · 0.5 tspAdd the ground black pepper and stir through.
Ground black pepper · 0.25 tspLadle the seasoned mushroom sauce into a warm serving bowl.
Scatter the chopped flat-leaf parsley over the top of the sauce to finish.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Peel the shallots on the chopping board, removing the papery outer skins.⏱ 30sResultPeeled shallots |
| 2 | Peeled shallotsstep 1 | | Dice the peeled shallots into small, even pieces on the chopping board.⏱ 1 minResultDiced shallotsused in step 9 |
| 3 | 3 clove | | Peel the garlic cloves on the chopping board, removing the skins.⏱ 30sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Mince the peeled garlic cloves as finely as possible on the chopping board.⏱ 45sResultMinced peeled garlicused in step 10 |
| 5 | 2 tbsp | | Finely chop the flat-leaf parsley on the chopping board and transfer it to a small bowl, ready to garnish.⏱ 30sResultFinely chopped flat-leaf parsleyused in step 27 |
| 6 | 30 g | | Add the unsalted butter to a large frying pan over medium heat.⏱ 5sResultUnsalted butter |
| 7 | 1 tbsp | | Add the olive oil to the butter in the pan.⏱ 5sResultUnsalted butter and light olive oil |
| 8 | — | | Melt the butter with the olive oil over medium heat until foaming.⏱ 1 minResultMelted butter and oil |
| 9 | Diced shallotsstep 2 | | Add the diced shallots to the foaming butter and oil and sauté, stirring occasionally, until softened and translucent.⏱ 4 minResultSautéed shallots |
| 10 | Minced peeled garlicstep 4 | | Add the minced garlic to the sautéed shallots and cook, stirring constantly, until fragrant.⏱ 1 minResultGarlic-shallot base |
| 11 | 400 g | | Tip the chestnut mushrooms into a colander.⏱ 5sResultChestnut mushrooms |
| 12 | — | | Rinse the chestnut mushrooms briefly under cold running water and drain in the colander.⏱ 30sResultRinsed chestnut mushrooms |
| 13 | — | | Slice the rinsed chestnut mushrooms to an even thickness on the chopping board.⏱ 1 min 30sResultSliced mushrooms |
| 14 | Sliced mushroomsstep 13 | | Add the sliced mushrooms to the garlic-shallot base and sauté over medium-high heat, stirring occasionally, until the mushrooms are golden and any liquid has evaporated.⏱ 7 minResultBrowned mushrooms |
| 15 | 100 ml | | Pour the dry white wine into the pan with the browned mushrooms.⏱ 5sResultBrowned mushrooms and dry white wine |
| 16 | — | | Let the wine bubble and reduce by half, scraping up any bits from the base of the pan.⏱ 2 minResultWine-mushroom base |
| 17 | 100 ml | | Add the chicken stock to the wine-mushroom base.⏱ 5sResultWine-mushroom base and chicken stock |
| 18 | 200 ml | | Pour the double cream into the pan and stir to combine.⏱ 5sResultWine-mushroom base and chicken stock and double cream |
| 19 | 1 tsp | | Add the Dijon mustard to the pan and stir it into the sauce.⏱ 5sResultWine-mushroom base and chicken stock mixture |
| 20 | 1 tsp | | Add the Worcestershire sauce to the pan.⏱ 5sResultWine-mushroom base and chicken stock mixture |
| 21 | 1 tsp | | Scatter the fresh thyme leaves into the pan.⏱ 5sResultWine-mushroom base and chicken stock mixture |
| 22 | — | | Stir everything together thoroughly to combine all the ingredients in the pan.⏱ 20sResultCombined sauce |
| 23 | — | | Simmer the sauce gently, stirring occasionally, until it thickens enough to coat the back of a spoon.⏱ 6 minResultThickened mushroom sauce |
| 24 | 0.5 tsp | | Season the thickened mushroom sauce with salt.⏱ 5sResultThickened mushroom sauce and salt |
| 25 | 0.25 tsp | | Add the ground black pepper and stir through.⏱ 5sResultSeasoned mushroom sauce |
| 26 | Seasoned mushroom saucestep 25 | | Ladle the seasoned mushroom sauce into a warm serving bowl.⏱ 10sResultSeasoned mushroom sauce |
| 27 | Finely chopped flat-leaf parsleystep 5 | | Scatter the chopped flat-leaf parsley over the top of the sauce to finish.⏱ 10sResultMushroom Sauce |
| Total Time | 31 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 167kcal | |
| 2g | |
| 12g | |
| 6g | |
| 6g | |
| 2g | |
| 0.7g | |
| 176mg |
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.
What you’ll doYou will soften shallots and garlic in butter and oil, then fry the sliced chestnut mushrooms until browned. White wine is reduced, and cream, Dijon mustard and Worcestershire sauce are simmered in until the sauce thickens, then finished with parsley.
