Daniel Pfyl, hospitality management lecturer at Otago
Polytechnic, shares some professional techniques to make your
Creamy mushroom sauce
Makes 6-8 portions
2 Tbsp butter
1 medium onion, finely chopped
2 cloves garlic, crushed
12 mushrooms (a mix of button and portabello)*
1 Tbsp flour
125ml white wine
300ml cream (or half and half cream and milk)
1 beef stock cube, crumbled, or ½ cup fresh beef stock
salt and pepper to taste
2 Tbsp chopped parsley
2 Tbsp chopped herbs
*Chef Pfyl likes to mix the mushrooms, as portabello have
more flavour but they can make the sauce dark.
1) Rinse the button mushrooms briefly just before chopping so
they don't absorb water. Peel the portabello mushrooms.
Slice all the mushrooms thinly.
2) Chop the onion finely and crush the garlic. Melt the
butter in a saucepan and sweat the onion and garlic until
soft but not coloured.
3) Add the sliced mushrooms and cook until wilted.
4) Take the pot off the heat and stir in the flour until you
can't see the white any more.
5) Return to the heat and add the white wine, stirring all
the time until it is absorbed.
6) Then stir in the cream and the crumbled stock cube. The
sauce should soon thicken but if you think it's getting too
thick, add a little more milk or some cream. Stir well and
let simmer for about five minutes. Season to taste.
7) Stir in half the chives and half the parsley - the rest
will be sprinkled over the finished dish.
8) Serve with frikadellen (German-style meat patties - see
last month's recipe) or with pasta or chicken.
If you add more milk or chicken stock and blend it, this can
become a cream of mushroom soup.
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More information on cooking from Otago Polytechnic can be
found on www.otagocookeryl4.blogspot.com.