Stocks & Sauces

Creamy mushroom sauce

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

Serves 2-3



  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.