Creamiest garlic and mushroom sauce

Adding pickled onions as an accompaniment will cut through the richness of the sauce beautifully.

 Less than 30 minutes

Makes 2 cups

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  • Glug olive oil
  • 1 punnet (350g) exotic mushrooms
  • 1 onion, chopped
  • 3-4 cloves garlic, sliced
  • Handful fresh thyme and sage + extra chopped
  • 2 Tbsp (30ml) butter
  • 1 punnet (250g) white button mushrooms, chopped
  • ¼ cup (60ml) white wine (optional)
  • 1 Tbsp (15ml) flour
  • 1 cup (250ml) cream
  • 1 cup (250ml) sour cream
  • Pinch cayenne pepper or paprika (optional)


  1. Heat oil in a large pan and brown exotic mushrooms in batches.
  2. Remove from heat and set aside.
  3. Fry onion, garlic and the handful of herbs in the same pan for 3-4 minutes.
  4. Add butter and button mushrooms.
  5. Cook for 5-6 minutes, stirring regularly.
  6. Add wine, if using, and cook for about 2-3 minutes.
  7. Stir through flour and cook for 1 minute.
  8. Return exotic mushrooms to the pan, turn heat down and add cream, sour cream and the chopped herbs.
  9. Simmer gently for 5-6 minutes.
  10. Season well and sprinkle with cayenne or paprika, if using.

COOK’S NOTE: When working with cream, sour cream or mascarpone in sauces, remember to simmer over a very low heat or the sauce will split.


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