For me, there is only one option when it comes to choosing a sauce with a meal. Whether it’s with steak, chicken, mash, pasta, rice…it’s always got to be a Mushroom Sauce. I’ve had lots of great mushroom sauces when I’ve dined out, like the one I had at Cote Brasserie. I also really like the Philadelphia Simply Stir Mushroom Sauce, which I have reviewed here.
So it’s only natural that I have spent a lot of time trying to create the perfect recipe for a mushroom sauce, and a few years ago I hit the jackpot when I experimented and created this recipe. I’d all but forgotten about it for well over a year. Until earlier in the week I was racking my brain for ways to use up the rest of an opened pot of Garlic & Herb Philadelphia (I’d used some of it to make my lasagne), when I realised that I used to make a cracking mushroom sauce with it. I had it the very next day, fell in love with it all over again and HAD to share it with you all – enjoy!
- 75g Philadelphia Garlic and Herb
- 1/2 – 1 tbsp Dijon mustard – to taste
- 50 – 100ml beef stock
- 150g chestnut mushrooms, sliced
1. Fry the mushrooms for several minutes until fully cooked, then set aside
2. Add the Philadelphia to a small pan and slowly heat to melt it, then add a the stock bit by bit until you get the desired consistency you want
3. Add the mustard to taste, then return the mushrooms to the pan and heat through
4. Serve with chicken/steak/pork and mash potatoes