Always a hit, this mushroom sauce is banting friendly and totally delicious!
One of my favourite things about Banting (apart from all of the health benefits) is the meat. Yup, the meat.
We South Africans are a nation of meat lovers – and proud of it!
So if you’re like me, you’ll appreciate Banting for all of the lovely protein, and a good creamy mushroom sauce to go with it.
I make this sauce often. Probably too often, but it’s a real hit with my home crowd!
It takes just three simple ingredients (and of course, seasoning) to make a sauce this rich and tasty… Kind of makes you wonder why we ever used flour or cornflour in the first place!
What you’ll need:
- 1 punnet fresh button mushrooms
- 1 c (250ml) fresh cream
- 100g butter
- salt and freshly cracked black pepper
- A hand blender (aka ‘stick blender’ – I highly recommend this one, if you’re shopping around)
- Slice or dice the mushrooms. The size of the pieces is not important – the sauce is going to be blended later on.
- In a small pot or saucepan, sauteé the mushrooms in the butter and they are soft, and let off their earthy, distinctly mushroomy smell.
- Season with salt and pepper (lots of pepper!) and add the cream.
- Bring the mixture to the boil. Turn the heat down slightly so that the cream doesn’t catch and continue to cook, stirring constantly, until the sauce starts to thicken (reduce, from the water in the cream evaporating).
- Once the sauce has thickened (you’ll know it’s thickened when it sticks to the wooden spoon), remove from the heat.
- Once cooled slightly, blend with the stick blender until smooth.
- Serve warm with steak, chicken breasts or hamburgers.