Mushroom Veloute! The creamiest mushroom Sauce for Steak

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Take a very sharp knife and dice the wild mushrooms into small cubes, roughly 1 cm.

Place the diced mushrooms into a bowl and set aside.

Prepare the stock, starting with a concentrated stock and adding hot water to balance it out as needed.

In a frying pan, add a splash of olive oil and heat on high.

Add the mushrooms to the pan, season with sea salt and black pepper, and cook until they are golden brown without boiling.

Once the mushrooms are golden brown, add a knob of butter and remove them from the heat, placing them in a bowl.

In a saucepan or Dutch oven, heat on medium and add about a tablespoon of butter until melted.

Add about a tablespoon of flour to the melted butter and cook until a paste forms, adding more butter and flour as needed.

Gradually pour in about half to a full cup of stock, stirring until the mixture becomes silky and creamy, adjusting the consistency to be thick and glossy, like double cream.

Remove the sauce from heat, add the cooked mushrooms, and a knob of butter, gently heating through for about 5 minutes to infuse the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary