Creamy Truffled Mushroom Sauce

This versatile sauce will elevate any meal, indeed pairing beautifully with steak or chicken
By Annette Forrest
Styling Annette Forrest • Photography Louise Lister • Photo Chef Lara Reynolds
Creamy Truffled Mushroom Sauce

Creamy Truffled Mushroom Sauce

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  • 2 Tbsp 2 olive oil

  • 40 g 40 butter

  • 300 g 300 Swiss brown button mushrooms, thinly sliced

  • 1 large 1 French eschalot, finely chopped

  • 2 2 garlic cloves, finely chopped

  • 1/3 cup 1/3 beef or chicken stock

  • 1 cup 1 thickened cream

  • 1 tsp 1 wholegrain mustard

  • 2 Tbsp 2 fresh thyme leaves

  • 2 tsp 2 white truffle oil (or to taste)

  • Sea salt flakes and freshly ground black pepper, to season


  • Heat 1 tablespoon oil and 20g butter in a large frying pan over medium-high heat. Pan-fry mushrooms, in batches, for 3-4 minutes, until golden brown. Transfer to a plate.
  • Add remaining oil and butter to the pan. Heat over medium heat. Add eschalot and garlic. Cook, stirring often, for 2-3 minutes until tender. Stir in stock and simmer for 2 minutes until slightly reduced.
  • Stir in mushrooms, cream and mustard. Reduce heat and simmer for 2-3 minutes, until hot. Toss through thyme. Drizzle with white truffle oil, season and serve.

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Market tips...

Perfect pair

Spoon this creamy sauce generously over sirloin steak with mash and green beans. It also pairs really well with pan-fried chicken, beef sausages and mash or polenta with a sprinkle of soft blue cheese.

Cook’s tips

Earthy mushrooms and thyme are a harmonious culinary combo. Use Swiss brown mushrooms or mix it up with a handful of different varieties.

To clean mushrooms, wipe them over with a damp cloth or piece of paper towel, or simply brush them with a dry pastry brush. Avoid washing them in water as they can become water-logged.

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