Tasty Mushroom Sauce

The selection of mushrooms is important for the flavours of this sauce. I bought Shittake, Portobello, Enoki, Oyster, Morel, Cremini, Porcini and you can add some dried mushrooms if you have some.

Makes 3 servings

One serving of sauce: 5.3g Carb  165 Kcals  Protein 3.6g    Fat 14g    Fibre 2.6g


Makes 3 serving

400g Mushrooms (Shittake, Portobello, Enoki, Oyster, Morel, Cremini, Porcini)

15 ml Olive oil

10g, 2 teaspoons Dijon Mustard

15ml, 1 tablespoon white wine / apple cider vinegar

10g, 2 teaspoons sun-dried tomato puree

3g, 2 good pinches of chopped Tarragon or Thyme

5g, 1 garlic glove, chopped

60g, Crème Fraiche or sour cream


  1. Wipe and chop the mushrooms
  2. Chop the garlic and herb, avoid adding the stalks of the herb
  3. Add the olive oil to a frying pan on a low heat (4 on my induction hob)
  4. Add the garlic and mushrooms and leave to sweat with the lid on for 10 mins. Stir a few times
  5. Add all the other ingredients, stirring in well. Bring to a simmer and then turn the heat down to 2 and start preparing your steak or chicken breast.
  6. Season with salt and pepper.