Pepperberry Mushroom Sauce

Pepperberry Mushroom Sauce

Serves: 2  |  Prep Time: 10 Minutes  |  Cooking Time: 10 Minutes


  • 50g butter
  • 350g mushrooms, sliced
  • 1/2 cup double cream
  • 2 teaspoons Roogenic Native Pepperberries, ground
  • 1 cup beef stock
  • 2 cloves crushed garlic
  • 2 tablespoon Worcestershire sauce
  • 1 tsp corn flour (optional)



  1. Add butter to a pan, once melted add mushrooms and sauté until golden and soft. Set aside in a bowl for later.
  2. In the same pan, add beef stock, cream, ground Roogenic Pepperberries, garlic and Worcestershire sauce. Bring to the boil, reduce to a simmer and cook for 5-10 minutes stirring constantly until the sauce thickens slightly and can coat the back of a wooden spoon.
  3. Add the mushrooms to the sauce and serve over steak, vegetables or chicken.

OPTIONAL: For a thicker sauce, mix 1 tsp of cornflour with 2 tsp of water in a bowl and stir until the cornflour is dissolved. Pour the cornflour into the Pepperberry sauce, stirring constantly. Cook for a further 2 minutes.

TIP: This dish is great served with Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil to give a real Australian culinary experience.



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