Stocks & Sauces

Creamy mushroom sauce

By
Chicken crown cooked and sliced in a pan, with wild mushrooms and cream sauce.

Serves 2-3

Ingredients

Method

  1. In a large saucepan, which has a lid that fits, add the butter and 2 tablespoons of olive oil. To this, add the mushrooms and begin to caramelise. Once they have begun to colour, add the rest of the vegetables — the celery, onions, garlic, bay, thyme, and fennel seeds. Season well with salt and cook with the lid on, stirring regularly, over a medium heat for around 15 minutes. You want to really sweat out all that lovely flavour from the vegetables.
  2. Once the vegetables are all soft and sweet, turn the heat up and add the vermouth. Let this boil and reduce a touch, then add the chicken stock and bring up to a boil. Reduce the heat and simmer until the liquid has reduced by about a third. Then add the cream and reduce by about a third again.
  3. Pass the liquid through a sieve, making sure to squeeze all the liquid out of the vegetables. Check the seasoning and adjust if necessary. Add a splash of lemon juice or vinegar to balance the acidity.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.