Creamy Mushroom, Cider and Spinach Sauce

A quick and easy sauce, tasty and impressive enough for a last-minute dinner party.For a vegetarian dish serve with roasted halves of butternut squash and sautéed pear. 

Creamy Mushroom, Cider and Spinach Sauce with Sautéed Apple

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4


  • 250 ml single cream
  • 250 ml dry cider
  • 2 tsp cornflour
  • Pinch nutmeg
  • 1 large knob butter
  • 1 eating apple top and bottom removed and sliced across into 4 slices
  • 4-6 chestnut mushrooms chopped finely
  • Handful spinach washed and chopped finely
  • 1 tsp lemon juice
  • salt and ground black pepper


  • Melt the butter gently in a sauté pan and put in the apples. Fry until golden then turn over and repeat.Drain them, keeping the juices in the pan, and keep warm.
  • Add the mushrooms to the pan and sauce for a couple of minutes over a medium heat.
  • Add the cream and cider to the pan and bring slowly to a gentle boil.
  • Mix the cornflour with the nutmeg and lemon juice to a smooth paste adding a little water if needed.
  • Add to the pan, stirring well and cook gently, stirring constantly, for 2 minutes.
  • Add the spinach and stir in and season to taste.


To serve: Delicious with grilled pork or chicken. Serve with the sauce and sautéed apple.
Tip: To use up fridge and store-cupboard bits replace -
Cider with apple juice
Cream with greek yogurt or creme fraiche
Spinach with chopped fresh herbs

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