Wild Mushroom and Garlic Cream

Preparation info

  • Makes

    400 ml

    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This sauce is an alternative to gravy for roast beef or lamb, creating a completely different flavour for the dishes.


  • 2 glasses of white wine
  • 1 large clove of garlic, crushed
  • 300


  • In a saucepan, boil together the wine and garlic until just a quarter of the liquid is left. Add the chicken stock, return to the boil and boil until just half the liquid is left. Pour in the cream and simmer for 10 minutes.
  • Add the mushrooms and gently simmer for a further 5 minutes until the mushrooms are tender. Season with salt and pepper. Add the chives to the