Food/ Recipe/ vegetarian

Creamy vegetables and mushroom sauce

I made this recipe by accident… as I usually do. It is an intensely indulgent dish which I tried to tone down from its original chicken in creamy mushroom (pictured below), by simply cutting out the meat. I was just surprised at how tasty it turned out to be. You will need

25g butter
3 large carrots
1 to 2 parsnips
half a swede or turnip
50g butter
1 onion diced
5 cloves of garlic, whole
400g mushrooms (go wild if you like!)
A glass, roughly, 300ml dry white wine (optional)
450ml chicken or vegetable stock
Rosemary sprig
A regular pot double cream (250ml)

1. Chop the root vegetables into large chunks and fry them in the butter. Do not toss them about too much. You want the sides to brown and caramelise nicely and evenly. This should take about 5 minutes per side. Remove from pan and set aside.

2. Now heat the remaining butter and sweat the onions until soft. Turn up the heat to maximum add the mushrooms and fry for about 3 minutes. Add the wine and allow to boil rapidly to reduce by about 2 thirds.

3. Pour in the chicken stock with the rosemary sprig and bring to a boil to reduce until thickened. Add the vegetables back to the pan when the liquid has reduced by about half.

4. Pour in the double cream, bring to boil then simmer. Check for seasoning then it is done within 5 minutes. Yummmmm.

You Might Also Like


  • Reply
    My African Christmas Feast 2011 « My Burnt Orange
    December 31, 2011 at 11:17 am

    […] also made creamy vegetables, shito, Anjum Anand’s courgette carpaccio pictured above […]

  • Reply
    Chicken with Lemon White Wine Sauce | SPRICHIE.COM
    January 10, 2012 at 10:50 pm

    […] Creamy vegetables and mushroom sauce […]

  • Reply
    Chicken with Lemon White Wine Sauce
    March 27, 2012 at 3:10 am

    […] Creamy vegetables and mushroom sauce […]

  • Reply
    Becky Rogers
    December 12, 2021 at 5:35 pm

    Love this, used the recipe to make veggie pies with a roast! Just chopped the veggies smaller and simmered for longer to soften more before filling the blind baked pastry cases. Just realised though, the recipe calls for 5 cloves of whole garlic but then they are not mentioned to add in the method… So I didn’t end up adding the garlic, but was still very yummy!!

    • Reply
      December 15, 2021 at 2:45 pm

      Hi! Thank you for your comment and trying my recipe. I will retrace the steps 😁

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: