Porcini Bread Sauce

If you’re a turkey fan at Christmas time, this is the recipe for you! We’ve teamed up with Claire Thomson to bring you this creamy bread sauce infused with festive flavours, the perfect sauce side-kick to your turkey crown.

  • 40 mins
  • Serves 4
  • Beginner


  • 1 small onion, ½ peeled and finely chopped, the other ½ left intact
  • 60g Yeo Valley Organic Salted Butter
  • 4 Cloves
  • 1 Bay leaf, scrunched a little
  • 20g dried Porcini mushrooms, rinsed and soaked in 100ml boiling water
  • 600ml Yeo Valley Organic full fat milk
  • A good amount of freshly grated nutmeg to taste
  • 100g fresh white breadcrumbs
  • Salt and freshly ground black (or white) pepper


  1. Stud the onion half with cloves and heat with milk and bay leaf until steaming and just about to come to the boil.
  2. Remove from the heat, add the nutmeg and black pepper and leave the milk to infuse for about 20 minutes, up to an hour is ideal.
  3. Meanwhile drain the mushrooms (reserving the liquid) and finely chop (if required).
  4. Cook the chopped onion in ½ the butter for around 10 minutes over a moderate heat until the onion is soft and translucent, then stir in the drained mushrooms reserving the liquid.
  5. Strain the infused milk into the cooked onions and stir with the breadcrumbs and reserved mushroom liquid then place the saucepan over a very low heat, stirring now and then for around 5 – 10 minutes, until the crumbs have swollen and thickened the sauce.
  6. When nicely thickened, about the consistency of extra thick double cream, stir in with the remaining butter and season well to taste with salt and plenty more freshly ground black pepper and extra nutmeg to taste.

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