A delicious healthy, creamy mushroom sauce to accompany a steak, pork chops, or stir into courgetti or pasta.
Wow dinner guests with a sauce that tastes like it should be really naughty!
This can be ready in under 15 minutes meaning more time to socialise, chill or go to the gym.
I use Yeo Valley low fat creme fraiche in this recipe as this is a great alternative to cream! You still have the creamy texture but minus the extra calories. I have also tried total yogurt and quark which were also nice but I found the crème fraiche better as it didn’t seperate.
The great thing about this recipe is that you can add or takeaway ingredients to cater for anyone’s pallet. However don’t remove the sherry as this adds a depth of flavour to the sauce and I highly recommend using it.
A dry sherry is what I have used (see photo above).
Give it a go! I really hope you enjoy.
Ingredients– Serves 2-4.
8 x Medium sized button mushrooms.
1 x Shallot or small white onion diced
1 x Small garlic clove or garlic powder
150g x Yeo Valley low fat creme fraiche.
Splash of sherry (optional)
1 x tsp of parsely
Salt & Pepper
Chop the mushrooms into thin slices
Finely chop the shallot or onion and garlic.
Pop a frying pan onto medium heat and add some rapeseed oil.
Add the mushrooms, shallot and garlic and gently saute for 4-5 minutes stirring occasionally. If the onion starts to brown turn the heat down so it doesn’t burn the onion and garlic.
Add the sherry this should make the pan sizzle! This is normal, keep stirring for a minute to allow the alcohol to burn off.
Turn down the heat slightly add the creme fraiche and parsley, season with salt and pepper and stir again.
Serve the sauce immediatley with your choice of meat and vegetables.
If your not serving immediatley then don’t add the creme fraiche until you are ready to serve.
When you are ready warm the mixure through on a low heat and add the creme fraiche. Stir for a minute or two and serve.
Let me know what you think….
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