A rich cream and butter sauce infused with earthy mushroom fragrence.

This pairs very well with steak and chips.

Mushroom Sauce

• Melt the butter in the saucepan with the garlic and shallots. Fry on a low heat for 2 minutes.

• Add 100ml of water and stir. The water and butter emulsion will absorb into the mushrooms, keeping them from becoming too greasy.

• Add the mushrooms. Fry until the water boils off, leaving just the butter and aromatics.

• Add the pepper, beef stock and worcestershire sauce to the pan. Cook off for a few minutes.

• Add the brandy and flame off.

• Add the cream. Bring to a mild simmer and allow it to reduce until it thickens (approximately 10-15 minutes).

Notes

The stock I use is quite salty, so this recipe does not call for extra salt. Season it with more salt to taste if required.