Recipe For Truffle And Mushroom Sauce

The star of our truffle usage was without a doubt this wonderful Truffle And Mushroom Sauce that I made to accompany a very rare roast beef fillet. We were lucky enough to be in Italy during truffle season.

Beef Fillet With A Truffle And Mushroom Sauce
Beef Fillet With A Truffle And Mushroom Sauce
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5 from 1 vote

Truffle And Mushroom Sauce

All Rights Reserved: an original recipe from Lavender and Lime


  • 20 g dried mushrooms
  • 2 tablespoons butter
  • 125 g mushrooms finely sliced
  • ½ cup thick cream
  • ½ cup cream
  • 1 tablespoon flour
  • Salt and freshly ground black pepper for seasoning
  • 1 truffle thinly sliced


  • put the dried mushrooms into a bowl and cover with hot water
  • when they have re-hydrated strain and reserve the steeping liqueur
  • slice the re-hydrated mushrooms
  • over a gentle heat, melt 1 tablespoon of butter
  • fry the mushrooms
  • add the cream and bring to a simmer
  • make a roux with the remaining butter and the flour
  • add to the sauce
  • leave to simmer to allow the flavours to develop
  • adjust the seasoning
  • use the left over steeping liqueur to thin the sauce down to pouring consistency
  • add the truffles and heat the sauce without boiling it

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12 thoughts on “Recipe For Truffle And Mushroom Sauce

  1. Pingback: The Omnivore’s Hundred « Lavender and Lime
  2. 5 stars
    Oh! I have got to try this soon. Wishing I had all the ingredients to make some right now!

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