Creamy Garlic Mushroom Sauce
Golden, crispy schnitzel deserves a sauce to match and this creamy homemade mushroom sauce delivers. Packed with buttery mushrooms, a hint of garlic, and a touch of cream, it’s rich, velvety, and full of savoury depth. Spoon it generously over freshly cooked chicken schnitzel for a comforting, pub-style favourite made at home.
How long will it take?
25 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small brown onion, finely diced
- 2 garlic cloves, crushed
- 250 g mushrooms, sliced
- 1 tbsp plain flour
- ¾ cup chicken stock
- ¾ cup thickened cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp chopped parsley, to serve
How do I make it?
- Heat butter and olive oil in a large frying pan over medium heat. Add onion and cook for 2–3 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
- Add mushrooms and cook, stirring occasionally, for 5–6 minutes until they turn golden brown.
- Sprinkle flour over mushrooms and stir for 1 minute to cook out the raw taste.
- Gradually pour in chicken stock, stirring constantly to avoid lumps. Then add cream, mustard, and Worcestershire sauce. Simmer gently for 3–5 minutes until thickened to a velvety sauce.
- Taste and season with salt and pepper. If the sauce gets too thick, stir in a splash of extra stock or cream.
- Spoon generously over chicken schnitzels and sprinkle with chopped parsley.
Top Tips
- For an earthy twist, add a splash of dry white wine before the stock, or stir through a teaspoon of thyme or tarragon.
