‘Tis the season for mushrooms! This mushroom sauce is packed with flavour and comes together in no more than fifteen minutes; perfect for days when you’re short on time. Enjoy it with bulgur wheat as I have done here or with any other grain of your choice. It pairs perfectly with mashed potatoes too. If you want an even quicker meal, layer it on fresh, toasted sourdough bread.Print
Mushroom sauce cooked with thyme and parsley. Pair with mashed potatoes or grains or layer on toast.
- 250g mixed mushrooms
- 1 large shallot, finely chopped
- 1 fat garlic clove, finely minced
- 1 tsp dried thyme
- 3/4 mushroom stock pot
- 1 tsp balsamic vinegar
- 1/2 tsp porcini mushroom powder
- Handful fresh parsley
- Pinch of salt and black pepper, to taste
- Steamed black kale, to serve
- Cooked bulgur wheat, to serve
- Heat a splash of water or 1 tbsp oil in a medium saucepan over medium heat. Add the shallots and cook for 1-2 minutes until soft (or caramelised if frying). Add the garlic and cook for a further minute.
- Tip in the mushrooms and stir for 2 minutes until it starts to lose its water. Add the mushroom stock, porcini mushroom powder, thyme and balsamic vinegar. Stir well and continue to cook without the lid for 2-3 minutes.
- Add the fresh parsley, season with salt and black pepper as needed then serve over bulgur wheat. Sprinkle more fresh parsley if needed.
- Serving Size: Per serving
- Calories: 46
- Sugar: 1g
- Sodium: 1.1g
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0g
Keywords: Mushrooms, shiitake mushrooms, chestnut mushrooms