Nigerian Mushroom Sauce
Nigerian mushroom sauce is a creamy, savory sauce built from browned mushrooms, garlic and thyme. Frying the mushrooms until they color before adding any liquid gives the sauce a deeper, roasted flavor. A milk and cornflour slurry thickens it in about ten minutes, and a crushed seasoning cube, lemon juice and parsley added at the end bring in salt, savor and brightness. Spoon it over rice, yam or grilled meat.
Instructions
Warm the vegetable oil and butter together in a pan until the butter has melted into the oil.
Add the mushrooms along with the pepper, thyme and salt. Fry until the mushrooms have browned.
Stir in the minced garlic and keep frying until it is well cooked into the mushrooms and smells fragrant.
Mix the milk and cornflour together until smooth, then stir this slurry into the mushrooms. Simmer for about 10 minutes, until the sauce has thickened and tastes cooked through.
Stir in the crushed seasoning cube, lemon juice and parsley, and cook for one more minute.
Taste, adjust the seasoning if it needs it, and serve.
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