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Thick mushroom sauce


Thinly slice onion and fry on oil until golden. Mix often.

Add sliced mushrooms, salt, black pepper, and fry mushrooms until dry. Mix often.

Add chicken stock, sliced garlie, and let it simmer for 30 minutes. It needs to reduce by about a half. Mix occassionally.

Add milk and flour. Let it simmer for about 10 minutes or until thickened. Mix often. If mixture gets too thick to mix properly, add a tiny bit of water.

Add butter and mix until it melts in completely.


250 g Mushrooms ideally 2-3 different kinds
100 g Butter
1 Yellow onion small
500 ml Chicken stock or vegetable stock
50 ml Milk
20 ml Oil
2 cloves Garlic
10 g Flour or arrowroot powder
6 g Salt 1 tsp
1 g Black pepper ⅓ tsp
Cayenne a dash