50

Servings
60

Minutes

Mushroom Sauce / Get Funghi Mushroom Toasties

Appetizers

Vegetarian

Mushroom, Mushroom Sauce

A tasty Mushroom Sauce which can be used as a sauce with meats and pasta, or added to toasted bread to make these fabulous Mushroom toasties.

USER RATING
0/50 ratings
50

Servings
60

Minutes

Method

  1. Re-hydrate 15g of Get Funghi Dried Winter Chanterelles by soaking in just enough warm water to cover for 30 mins. Coarsely chop.

  2. In a saucepan lightly fry the mushrooms and onion in the butter over a low to medium heat for a few minutes, until the onions are golden.

  3. Take the saucepan off the heat, add the flour and stir again. On the heat again add the milk and crème fraiche/double cream, stirring all the time, and continue until the sauce is thickened.

  4. Crumble the stock cube and add to the sauce. Stir in the parsley. Season with the ground black pepper, soy sauce and chosen alcohol to taste.

  5. Simmer over low heat for another 15 minutes or so, stirring now and again. Check seasoning.

  6. If the sauce is too thick add a little water. If the sauce is too thin, cook longer or add a little flour dissolved in a few teaspoons of water.

  7. If making as a sauce, add to chicken, pork or pasta.

  8. If making the toasties: Let the sauce cool down, to check that it’s thick enough to stand up on its own on a spoon. If not, heat again and add more flour as detailed above.

  9. Spread about a teaspoon of the sauce onto each ¼ of bread. Sour dough bread is ideal for this recipe. Top with grated mature cheddar cheese and bake in the oven on high until the cheese is melted and bubbling, approximately for 8 min

If making the toasties, you can also freeze a batch of uncooked toasties on the tray, then transfer to a plastic container & keep in the freezer to take out & cook whenever you fancy.  Perfect to make ahead for a party, and simply heat when needed.

This recipe is courtesy of Get Funghi, and you can find more mushroom recipes at www.getfunghi.co.uk/recipes

Photo Credit – Rob Whitrow www.robwhitrow.co.uk  

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