Creamy Herb Mushroom Sauce

This is an fantastic addition to your recipe library that will work with so many other dishes – fish, steak, or chicken. Learn how to do it and it will serve you well!

Serves 1


  • 1 large, dark gilled mushroom, sliced
  • large knob butter
  • drizzle olive oil
  • 1 sprig fresh thyme, leaves removed
  • 1 clove garlic, sliced
  • 2 tbsp double cream
  • squeeze lemon juice
  • 1 tbsp chopped fresh parsley
  • salt and pepper


  1. Melt the butter in a small frying pan.
  2. Drizzle in a little oil. This is to stop the butter from burning.
  3. Add the mushrooms to the pan and cook slowly over a gentle heat.
  4. When they are beginning to colour add the garlic. Keep the heat low and don’t let the garlic colour. If you’d like a less intense garlic flavour leave the clove whole and remove it before serving.
  5. Once the mushrooms have a browned a little at the edges on both sides remove the pan from the heat and allow to cool for 2 or 3 minutes before adding the cream.
  6. Stir in the cream, add the lemon juice, parsley, salt and pepper and serve over steak.

Tip: replace the thyme with fresh or dried tarragon for a delicious accompaniment for chicken.