Mushroom, Sherry & Grain Mustard Sauce
In this flavorful recipe, button mushrooms are cooked until tender in a rich and fragrant sauce made with sherry, garlic, and thyme. Enhanced with the depth of beef stock and the tang of mustard, this dish is a delightful combination of earthy mushrooms and creamy textures. The result is a dish that is both comforting and sophisticated, perfect for a special dinner at home.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 200g button mushrooms , quartered
- 1 garlic clove , lightly crushed
- 1 sprig thyme
- 150ml dry sherry
- 1 tbsp sherry or balsamic vinegar
- 150ml beef stock or brown chicken stock (could be made with a good bouillon powder)
- 2 tbsp crème fraîche
- 1 tbsp grain mustard
- 2 tbsp chopped flatleaf parsley
Instructions
- Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
- Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
- Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
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