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Roasted mushrooms with mustard cream sauce

March 21, 2012 by Stacey 16 Comments

I may or may not have said it before, but what in the hell was I thinking, hating mushrooms?

Lost my goddamn mind.

Recently I had a burger with grilled portobellas as the “meat” and I just about cried eating it, they were so good. Slightly overcooked and charred on the edges, which made them chewy and delightful and packed with flavour. Oh my.

I like making big fat roasted mushrooms to have with the sauces I used to love with steaks. Why be sad and mourn the sauce (which, let’s face it, I thought was the best part anyway), when I could still have them, only with something else?

My favourite is a quick, home-made diane sauce that I think breaks every rule in the book, but oh my lord it is delicious. Much like this mustardy one even though it didn’t have any brandy or anything that probably would have launched it into the stratosphere of deliciousness.

Don’t ask me what I’ll eat with mushroom sauce. I’m still thinking. Schnitzel, maybe?

I was absolutely starving the other day and kept seeing recipes for mushroom risotto, and mushroom soup and mushroom gorgeousness in a thousand other forms, so I went home and threw this lot into the oven. You’re going to need 2-3 per person. We served it with mashed potato and a sauteed mix of spinach, broccoli and garlic.

Sauce serves 4.

Ingredients:
1 clove garlic, minced
1-2 tablespoons wholegrain mustard
150 ml cream
salt and white pepper

Directions

1. Gently saute the garlic and mustard in a little butter in a frying pan.

2. Add cream and turn up the heat. Allow to boil, reduce and thicken for a little while until your desired consistency.

3. Season to taste.

4. Cry. It’s ok. I understand, it’s really, really good.

Filed Under: Side dish

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Reader Interactions

Comments

  1. Rhianna says

    March 21, 2012 at 8:42 pm

    I hate mushrooms. Always have. But lately, Ive been looking at them and wondering… Maybe Ill give them a try again

    Reply
  2. Leah Vanderveldt says

    March 21, 2012 at 10:35 pm

    I love a big roasted or grilled portobella! You're so right about the sauces – that's what I really used to crave when I first gave up meat. It's all about finding the right vehicle for the sauce!

    Reply
  3. VoraciousVander says

    March 21, 2012 at 10:37 pm

    I love a big roasted or grilled portobella! You're so right about the
    sauces – that's what I really used to crave when I first gave up meat.
    It's all about finding the right vehicle for the sauce! 

    Reply
  4. Diane Balch says

    March 22, 2012 at 12:45 pm

    So glad you've come around to mushrooms. They are such an excellent substitute for meat. Try a mushroom stroganoff… you won't miss the meat at all. Share this on foodie friday linky this week.

    Reply
  5. Michele Bicking says

    March 22, 2012 at 1:52 pm

    This look delicious! I love mushrooms. I'll have to try this sauce…maybe with almond milk in place of the cream. Either way, thanks for the recipe, I can't wait to try it! 🙂

    Reply
  6. Veggie Mama says

    March 22, 2012 at 11:41 pm

    DO IT!!!! Roast them. With garlic. I promise it will be good xx

    Reply
  7. Veggie Mama says

    March 22, 2012 at 11:42 pm

    I've been known to eat it on bread… but this is way nicer! Long live good sauces.

    Reply
  8. Veggie Mama says

    March 22, 2012 at 11:43 pm

    Oh my gosh, I make a mean mushroom stroganoff. But I have to have it with mashed potato. I blame my uncle, he used to eat grey slop on toast and tell me it tasted like smarties. I was terrified! So glad I evolved 🙂

    Reply
  9. Veggie Mama says

    March 22, 2012 at 11:43 pm

    I love when people make my recipes in their own way. Go you!

    Reply
  10. Danielle Andreoli says

    March 26, 2012 at 12:09 am

    I don't like you anymore. Now i feel like mushrooms at 10am!!

    Reply
  11. CazR says

    March 26, 2012 at 9:21 pm

    This sounds delish!  Mushrooms are my absolute fav.  Last year I bought some mushroom compost for the garden off a local farmer and ended up with over 20 kilos of mushrooms.  I made everything mushroom – marinated them, cream of mushroom soup, on toast for brekkie yummo heavenly.  

    Reply
  12. Veggie Mama says

    March 27, 2012 at 8:13 am

    Oh it's ridiculous. I bought more this week for dinner.

    Reply
  13. Veggie Mama says

    March 28, 2012 at 12:22 am

    Ohh I need to do that! We bought mushroom compost, but put it in our veggie garden instead. marinated mushrooms are the best! Tonight I'm having them baked with eggplant and balsamic. Droooool 🙂

    Reply
  14. Mushroom Enthusiast says

    March 28, 2012 at 1:33 am

    Always love your mushroom suggestions. The bride has already put up for hand for this one – and she trusts me to cook it up because it is so simple and delicious.

    Reply
  15. Veggie Mama says

    March 28, 2012 at 11:01 am

    Haha I had them again last night!

    Reply

Trackbacks

  1. Mushroom Risotto with Toasted Walnuts and Goat Cheese - The Veggie Mama says:
    October 31, 2014 at 3:38 pm

    […] stuffed with feta, lemon, and chili, mushrooms stuffed with sundried tomatoes and cream cheese, and roasted mushrooms with a mustard-cream sauce. […]

    Reply

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