½cup(120ml) heavy creamdouble cream, or dairy-free cream
Salt and pepper
Instructions
Heat the oil in a large pan or frying pan over a medium/low heat, then add the mushrooms, garlic and thyme and cook for about 7 minutes until soft and the mushrooms have released their juices.
Add the stock and cream and stir to combine, then simmer for a few minutes to thicken slightly, and season to taste with salt and pepper.
TIP: if you want your sauce thicker, stir in a teaspoon of flour or cornflour.
Notes
Make sure the mushrooms are all sliced roughly the same size for an even gravy. You may want to add the garlic after the mushrooms have started cooking to make sure it doesn’t burn or get bitter.
When adding the cream, make sure the heat isn’t too hot as you do not want to scold the cream.
To thicken the sauce, let it simmer on low heat until desired consistency is reached. This may take more time if you are using dairy-free milk.
You can use any mushrooms you enjoy to make this sauce. Try using, chestnut, button, porcini, baby portabella, or portobello for great variety.
Try stirring ½ cup of red wine into the mushrooms and cooking for 3 minutes, before adding the cream, for a richer steak champignon sauce.
If you can’t find fresh thyme, you can use ½ teaspoon of dried thyme in it’s place.