Mushroom cream sauce

Creamy mushroom sauce made with button mushrooms, Madeira wine, together with our Debic products.

Main course sauce Mushrooms


Mushroom cream sauce

200 ml Debic Culinaire Original

1000 ml brown veal fond

20 g Debic Traditional butter

200 g button mushrooms

150 ml Madeira wine

10 ml reduced wine

2 g thyme

2 g salt

1 g black pepper

Mushroom ketchup

100 ml red wine vinegar

100 ml Manzanilla sherry

500 g button mushrooms

2 g thyme

1 g mace

30 g shallots

20 g salt

2 g cornflour


Mushroom cream sauce

For the sauce, fry the sliced button mushrooms in the butter until all the water is evaporated and the mushrooms are nicely coloured. Add the Madeira wine, flame off the alcohol and reduce to a syrup texture. Add the veal fond and reduce by two thirds. Add the Debic Culinaire Original. Reduce by one third of the volume. Pass through a sieve, season the sauce with salt and balance the acidity with some reduced wine.

For the ketchup, blitz the mushrooms in a food processor. Mix with the salt and leave to macerate overnight. Weigh out the vinegar, herbs, spices and shallots. Squeeze out all the juice from the mushrooms and bring to the boil. Add the vinegar mix and reduce to 250 ml. Thicken the ketchup with the cornflour and keep refrigerated.

Slice the mushrooms in 5 mm thick slices and warm through in the mushroom ketchup.

Finishing touch

Serving suggestions

Pour the cream sauce into the centre of the plate.

Drizzle some mushroom ketchup as a spiral on top of the sauce.

Make a drawing with the end of a spoon by moving the spoon from the outside to the centre symmetrically.

Arrange small parsley leaves and the mushrooms around the sauce.

Arrange the breaded veal cutlet in the middle on top of some mashed potatoes.