The best ever Mushrooms sauce

by Lilian

My daughter Jasmin came to me yesterday and ask if we can have mushroom sauce with mashed potato today. She said she saw it on Tiktok and that she really want to try eating mushroom. So of course I will do my best to make it a good experience for her. Luckily I’ve just been to the forrest the other day picking up some Porcini mushrooms (Karl Johan in danish). My husband did the mashed potato and I did the sauce. I also fried some pork to go with it. Eventhough my daughter just ate the mushroom sauce and mashed potatoes:) And i’ll tell you this just reminded me of the sauce I once had from a restaurant!
I highly recommend for you who loves mushrooms and for the first timers:)

Mushroom sauce

 400g Cup mushrooms

 2tbsp Olive oil

 1 Garlic clove

 1 tbspWorcestershire sauce

 1 cup chicken stock

 1tsp Dijon mustard

 2tsp Cornflower

Best ever mash potato

 1kg Choose a creamy yellow type of potato.

 200g Real butter – unsalted. Dice into cubes

 150 mL Full Cream Milk or Cream

Best ever mashed potato – MAKE FIRST

  • Peel and chop potatoes into 2.5cm/1″ cubes. Add to a pot and cover with cold water, with a pinch of salt added. Cover with a lid and bring to the boil, cooking for 15 minutes until soft. Drain well. Keep your dry pot for the next step.
  • For the softest potatoes, put a handful at a time into a fine metal sieve. Using a soft spatula or the back of a spoon, pass the potatoes through the sieve and into the dry pot. Continue until all potatoes have been mashed through the sieve. Turn the stove on low and stir potatoes for 1 minute, to evaporate the excess water
  • Add a few cubes of butter and a dash of milk. Stir until incorporated. Repeat until all butter and milk is used. Season to taste with salt and pepper.

Mushroom Sauce

  • Heat half the oil in saucepan over high heat. Add mushrooms and garlic, cook for 5 minutes or until mushrooms are tender. Combine the Worcestershire sauce, stock and mustard in a jug. Stir into the mushrooms, cook, stirring occasionally
    for 3 minutes.
  • Blend the cornflour with 1 tbs cold water until smooth. Stir cornflour mixture into mushrooms. Bring to the boil, reduce heat to medium and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Stir in the parsley.
  • Meanwhile, heat char-grill pan over high heat. Rub both sides steaks with remaining oil. Char-grill for 2—3 minutes each side until seared. Transfer to the oven and cook a further 5 minutes for medium or until cooked to your liking.
  • Spoon mash potato onto plates, top with steak. Spoon over mushroom sauce, serve with steamed vegetables, if desired.

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