Creamy Mushroom Sauce
Black Truffle

Unlock the secret to a professional-grade mushroom sauce, enriched with earthy black truffles and blended to a thick, velvety finish.

Ingredients

• 250 g white button mushrooms
• 200 g king oyster mushrooms
• 2 cloves garlic
• 1 tbsp cooking oil
• 1 tsp black pepper
• 200 ml heavy cream
• 2 tbsp mayonnaise
• 1 tbsp black truffle paste

Instructions

1. 1Clean the mushrooms

   

   Carefully wipe the white button mushrooms and king oyster mushrooms with a damp cloth or soft brush to remove any surface dirt. Avoiding a full rinse prevents the mushrooms from absorbing excess water which ensures they sear properly in the pan.

   Tip: Cleaning mushrooms with a damp cloth instead of soaking them keeps them dry so they develop a better golden brown color when sautéed.
2. 2Slice the king oyster mushrooms

   

   Place the king oyster mushrooms on a cutting board and slice them into thick, uniform pieces. These mushrooms have a firm, meaty texture that provides a great base for the cream sauce.

   Tip: Slice the mushrooms lengthwise to maintain their distinct shape and ensure they cook at the same rate as the button mushrooms.
3. 3Slice the button mushrooms

   

   Carefully slice the white button mushrooms into thin, uniform pieces using a sharp chefs knife. Consistent slicing ensures that the mushrooms cook at the same rate and provides an even texture for the cream sauce.

   Tip: Wipe mushrooms with a damp paper towel instead of washing them under water to prevent them from becoming soggy.
4. 4Mince the garlic

   

   Peel the fresh garlic cloves and mince them very finely on your cutting board. Fine mincing allows the garlic flavor to distribute evenly throughout the sauce without leaving large, pungent chunks.

   Tip: If you find the garlic sticking to your knife, add a tiny pinch of salt to the cloves while mincing to provide friction and keep the pieces together.
5. 5Add mushrooms to the pan

   

   Heat a drizzle of oil in a large skillet over medium high heat. Carefully tip the sliced white button mushrooms and king oyster mushrooms from the plate into the hot pan.

   Tip: Avoid overcrowding the pan. If necessary add the mushrooms in batches so they have enough space to brown rather than steam.
6. 6Stir-fry until golden

   

   Stir-fry the mushrooms using a spatula, ensuring they are evenly coated in the oil. Continue cooking until the mushrooms release their moisture, soften significantly, and develop a light golden-brown color.

   Tip: Wait until the mushrooms have browned slightly before adding seasonings like salt, as adding salt too early can cause them to release water too fast and prevent browning.
7. 7Season with black pepper

   

   Once the mushrooms have softened and turned golden brown in the pan, sprinkle a generous amount of ground black pepper over them. The pepper adds a sharp, earthy warmth that balances the richness of the cream added later.

   Tip: Freshly cracked black pepper offers much more aroma and flavor than pre-ground pepper.
8. 8Add heavy cream

   

   Pour the liquid heavy cream into the skillet over the sautéed mushrooms. This creates the luxurious, velvety base of the sauce, allowing the mushroom flavors to infuse into the liquid as it heats up.

   Tip: Use full-fat heavy cream for the thickest and most indulgent sauce consistency.
9. 9Simmer the mushroom cream

   

   Stir the mixture gently with a spatula to combine the heavy cream and mushrooms. Let the sauce simmer over medium heat allowing it to thicken slightly and develop a deep savory profile.

   Tip: Avoid letting the sauce reach a hard boil. A gentle simmer prevents the cream from separating.
10. 10Combine with mayonnaise

    

    Transfer the hot mushroom mixture into a stainless steel container. Add a large amount of mayonnaise to the mixture, which will provide extra body and a subtle tangy finish to the sauce once blended.

    Tip: Ensure the mushrooms are still warm when adding the mayonnaise so they incorporate smoothly during the blending phase.
11. 11Add black truffle paste

    

    Add a spoonful of aromatic black truffle paste into the container with the mushrooms and mayonnaise. This key ingredient provides the signature umami depth and luxurious scent that defines this gourmet sauce.

    Tip: A little goes a long way with truffle paste; start with a small spoonful and adjust to your preference.
12. 12Finish and blend the sauce

    

    With the cream, mayonnaise, and truffle paste already added to the container, use an immersion blender to process the mixture until it is completely smooth and velvety. This step ensures the mushrooms and black truffle are fully emulsified into a thick, uniform sauce.

    Tip: If you prefer a bit of texture, you can pulse the blender a few times instead of blending it completely smooth.

Storage & Reheating

Burn It Off

Frequently Asked Questions