Cracker Pack 2019
Wild mushroom sauce Take Stock Magazine

Wild Mushroom Sauce

Carol Jackson, head chef at Glenapp Estate, Ayrshire, Scotland
Serves: 12
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  • 1 kilo wild mushrooms (fresh, frozen or rehydrated), chopped
  • 8 banana shallots, finely chopped
  • 150ml Marsala wine
  • 200ml double cream
  • Butter


  1. Soften the shallots in melted butter
  2. Add the mushrooms, stir and simmer to cook through
  3. Pour over the wine, boil and reduce by half
  4. Add the cream and bring back to the boil
  5. Liquidise, then sieve into a clean pan. Taste for seasoning and let down with milk if necessary
  6. Reheat gently before serving, do not boil. Froth with a blitzer for a Cappuccino effect, if desired
  7. Once made, it can be kept in the fridge for 4 days
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