Favourite Mushroom Sauce

This is the little finishing sauce that makes a weeknight steak or a plain omelet feel like a restaurant plate. It comes together in the time it takes to brown a pan of mushrooms, no fuss and no long ingredient list.

The key is letting the mushrooms actually brown. Cook them in butter or margarine undisturbed until the edges turn deep golden, because that browning is where their savory, almost meaty flavor develops. Crowd or rush them and they just steam pale and watery.

A few drops of Worcestershire sauce stirred in at the end adds a deep umami kick that pulls the whole thing together.

Stir the browned mushrooms into a basic white sauce or pan gravy and spoon it generously over steak, fish, or eggs.

Kitchen Tips

• Don’t crowd the pan. Cook the mushrooms in a single layer so they brown instead of steaming.
• Hold the salt until the mushrooms have browned. Salting early draws out water and stops them from crisping.
• Add the Worcestershire at the very end so it keeps its punch.
• Spoon it over grilled steak, fold it into omelets, or serve it alongside pan-fried fish.

Variations

• Stir in a splash of cream or a spoonful of sour cream for a richer mushroom cream sauce.
• Add a minced garlic clove or a splash of dry sherry or white wine to the mushrooms.
• Use a mix of mushrooms such as cremini, shiitake, and button for deeper flavor.