Recipe – Creamy Mushroom Sauce

This is one of my favourite recipes to serve with the usual suspects of some cooked meat and new potatoes (Or whatever you want!). It’s a versatile recipe, you can add meat right into the sauce and then just pour it over chips, for example; and it will freeze for a few months if needed.


  • 1 Bunch of Chives, finely chopped
  • 1 Bunch of Parsley, finely chopped
  • Most of a 185g jar of Dijon Mustard
  • 600ml Fresh Double Cream (Could be creme-fraiche)
  • 400ml Chicken Stock from an oxo or alike cube
  • 1 or two packs of Mushrooms, chopped how you like ’em
  • Some MSG if you want the dish to punch above it’s weight in terms of flavour
  • Cornflour mixed with a little water to thicken at the end.

After everything is prepared, chopped etc, add the shrooms to the stock and boil/high simmer until they’ve shrunk a bit.

Add everything else in, stir well, and simmer for say half hour to give the flavours a chance to do the tango.

For this quantity, which serves about 6, you’ll need around 3 to 6 heaped tablespoons of cornflour, depending on how thick you want it, dissolved in a little water to mix in and thicken towards the end of the cooking.

If you’re going to add some meat, say diced chicken breast into the sauce, fry it off in some garlic and parsley before adding it half way through the sauce.

As said, the sauce can be frozen, however when defrosted and dumped into a pan to warm up, you’ll think something had gone wrong as it looks nasty 🙂 Don’t panic, just add a little milk and continue to warm up – it’ll come back to normal in a few minutes.

Finally… Is this recipe crazy or what? I mean chicken stock, cream and mustard? 😉