This gorgeous sumptuous forest mushroom sauce is a rich and decadent finish to your dinner that elevates a simple roast chicken or steak to that next level, also great as a sauce on it’s own with rigatoni pasta, I choose rigatoni because of all the grooves in this pasta catch and hold more sauce so every mouthful is divine.  Add cheese to this sauce and you have another whole level of options, layer through a lasagne or moussaka or top a crispy jacket potato or layer through buttery mashed potatoes and bake.  

This sauce is ready in minutes and gives such depth of flavour that is not worthy of the minimal effort!

Prep time 5 minutes / Cooking time 10 minutes 


(serves 4 as a sauce)

1 small onion finely finely chopped

1 clove garlic finely chopped

1 glug olive oil

1 knob butter

2 large chestnut mushrooms finely chopped

500g wild mushrooms torn by hand

(such as chanterelle, oyster, pink oyster, cep & girolles)

150ml dry white wine

200ml double cream

1 pinch saffron

Another knob of butter

Sea salt and black pepper


Fresh tarragon 

Fresh parsley

Grated nutmeg

Heat your pan medium hot add the olive oil, butter, onions, garlic and chestnut mushrooms, soften for 5 minutes, but do not allow to colour, turn up the heat to high, add the torn wild mushrooms and add the white wine, reduce the liquid down by 75%, add the cream and saffron, once bubbling and thickening turn off the heat and leave to finish cooking in the residual heat.

Season with salt and pepper to taste and your choice of herbs and nutmeg.  That’s it, enjoy!

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