Sauteed Mushrooms with Blue Cheese Sauce
Most sauteed mushroom recipes are one-dimensional. Button mushrooms, butter, garlic, done. This recipe takes a different approach — four mushroom varieties, a vegetable dust that adds spiced depth without heat, and Gold Gourmet Blue Cheese Sauce used as a finishing drizzle rather than a heavy coating. The result is a plate that works as a vegetarian main, a side to steak or eggs, or a share plate that disappears before anything else on the table.
The Two Gold Gourmet Products Doing the Work
Dusty Vege Premium Vegetable Dust
A dry rub designed specifically for vegetables — which sounds niche until you use it and realise how much a well-seasoned mushroom differs from an under-seasoned one. It brings depth and warmth without overpowering the natural earthiness of the mushrooms.
Blue Cheese Sauce
Rather than crumbling raw blue cheese through the pan, which can turn grainy and sharp, Gold Gourmet Blue Cheese Sauce has a controlled, creamy tang that integrates smoothly as a finish. A little goes a long way.
Ingredients (Serves 2 as Main, 4 as Side)
• 200g enoki mushrooms
• 150g Swiss brown mushrooms, sliced
• 150g field mushrooms, roughly torn
• 150g button mushrooms, halved
• 2 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, minced
• Gold Gourmet Dusty Vege Premium Vegetable Dust — a generous season
• Gold Gourmet Blue Cheese Sauce — to drizzle
• Truffled goats curd, or good-quality soft goats cheese with a drop of truffle oil
• Fresh thyme and cracked pepper to finish
Method
1. Get your pan properly hot before the mushrooms go in. A cold pan steams rather than sautes, and steamed mushrooms are a disappointment. Use a wide, heavy-based pan over high heat.
2. Add olive oil and butter together. Once the butter is foaming, add Swiss brown and field mushrooms first — they need the most time. Do not stir immediately. Let them sit against the heat for 2 minutes to develop colour.
3. Add button mushrooms, toss everything, and cook for another 2 to 3 minutes. Add garlic and enoki last — enoki cooks in under a minute and turns slimy if overdone.
4. Season generously with Dusty Vege Premium Vegetable Dust while still in the pan. Toss to coat evenly.
5. Remove from heat. Plate mushrooms, add spoonfuls of truffled goats curd at intervals, then drizzle Gold Gourmet Blue Cheese Sauce across the top.
6. Finish with fresh thyme and cracked pepper.
Three Ways to Serve It
On toast — pile onto thick sourdough griddled in butter. The sauce soaks in in the best possible way.
As a side — pairs well with grilled steak, lamb or roast chicken. The Blue Cheese Sauce complements both the mushrooms and any meat on the plate.
As a vegetarian main — add a soft poached egg on top and the dish becomes a complete meal with serious flavour credentials.
Why Four Varieties?
Each mushroom brings something different. Enoki are delicate and slightly sweet. Swiss browns have a denser, meatier flavour. Field mushrooms are earthy and absorb butter like a sponge. Button mushrooms fill volume and texture. Using all four means every forkful has a different quality — which is what separates a good mushroom dish from a forgettable one.
Find Gold Gourmet Blue Cheese Sauce and Dusty Vege at a stockist near you: goldgourmetfoods.com.au/stockists
Both products are available at independent supermarkets across Australia. Use the stockist finder to locate your nearest store.