Oyster Mushroom Cream Sauce…

“I’m wild for any mushroom, although the oyster,

with its fluttery caps and velvety white stems,

is especially alluring.

-Bev Bennett

When I want a treat, I make this sauce; lovely with chicken, steak or pork.


Add meat-infused stock to these ingredients and the sauce will come alive.


  • 2tbs olive oil
  • 8-10 large oyster mushrooms, sliced
  • 1 garlic clove, minced
  • 2 shallots, diced
  • 4tbs flavoured stock
  • 150ml single fresh cream
  • Freshly ground sea salt, black pepper and a touch of cayenne.


Shallots add a lovely sweetness to this sauce.


First sauté the shallot and garlic.


These bad boys are the star ingredient!


  1. Heat seasoned olive oil in a pan and sauté the diced shallots, then add the minced garlic and finally add the sliced oyster mushrooms, until the mushrooms soften, about 3 minutes; remove and set aside.
  2. Add some cooking stock from whatever main dish you are serving.
  3. Pour in the cream; bring to a boil, the quickly reduce the heat, as the sauce thickens.
  4. Adjust the seasoning to taste with salt, freshly ground black pepper and a sprinkle of cayenne.


The flavoured stock with the cream is yummy!


It really is delicious with my Braemar Chicken.


Frances 😊


9 thoughts on “Oyster Mushroom Cream Sauce…

  1. Pingback: Choose Chicken Braemar… | Loving Leisure Time

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