Ingredients
Method
- Slice 2 cups and chop ½ cup of mushroom
- Mince 1 onion and 2 garlic cloves
- Dissolve 1 tablespoon cornstarch in ¼ cups beef broth. Keep all of them for later use
- Melt down ¼ cups butter. Saute sliced mushrooms in the butter until golden brown. Put aside
- Again put 1 tablespoon butter in the pan. Stir fry onion and garlic. Add chopped mushrooms and cook until it gets very soft
- Add 2 tablespoons of tomato paste and seasonings. Cook for 2 minutes on medium flame
- Lastly, add the remaining broth and the prepared starch to the sauce. Also,add 2 tablespoons of fresh cream.Simmer until your preferred consistency comes
Notes
- Not sure how to enjoy this creamy mushroom sauce? Of Course, you can serve it with steaks.
- The good thing is you can serve it with leftover rice, greek potatoes, and lamb chops as well. You can even have it with sauteed vegetables. It's like a handy gravy to spice up and improve the texture of any curry.
- You can store the mushroom sauce in a dry, airtight container in the refrigerator for five days.
- When you want to use the sauce, reheat it in the microwave or on the stove.
- You'll be happy to know that you can store the sauce in the freezer for up to two months.
- Remove the bay leaf after adding the starch mix. Keep your sauce a little more liquidy than needed as anything with starch gets thicker when it gets cold.
- Cut the mushrooms into your preferred slices and adjust the cooking time as needed.
- Also, if you want more spice, add 1/4 teaspoon crushed red pepper flakes.
- Make sure the mushrooms are perfectly cooked to release flavors but avoid overcooking.