This is a sauce I knock up on the reg. Sometimes with different types of mushrooms, but always with the same method. Actually, I do change it up slightly with fresh chilli on occasion.
It adorns toast. Gets scooped into a baked potato. Tops steak, schnitzel or a grilled tofu slab. Is mixed through pasta. Poured over steamed broccoli. The list goes on.
This sauce is so damn easy I haven’t in 5 years+ of blogging ever taken a photo of it or felt it worthy to share with you. Even though it makes a starring appearance at least once a fortnight on our dinner plates.
However, this year I am pledging (to myself, and to you) that I will post more of my basic, everyday cooking as well as some of my family favourites. It really is a crime that I have not yet shared my mum’s Hungarian specialties like stuffed capsicums, chicken goulash, Hungarian-style bolognese, beef stroganoff and more.
A real crime. But don’t worry, I’ve put myself under house arrest and promise to photograph them and write up the recipes. You are going to love those dishes, guaranteed!
For now, please take this humble, simple offering of mushroom sauce.
What would you serve it with?
Shimeji mushroom sauce
serves 2 as an accompaniment
- 1 tablespoon rice bran oil
- 150g shimeji mushrooms, cleaned and separated
- 1 fat garlic clove, finely diced
- 1 tablespoon soy sauce
- 60ml (1/4 cup) thickened cream
- 1/4 teaspoon ground white pepper
1. Heat the oil in a medium saucepan over medium heat. Add the garlic and mushrooms and saute for 3 minutes until the mushrooms are wilted and starting to catch in places and brown.
2. Add the soy sauce, cream and pepper and cook for 2-3 minutes more until the sauce is slightly thickened. Serve with steak, over a baked potato, on toast or with anything you like!