A rich cream and butter sauce infused with earthy mushroom fragrence.
This pairs very well with steak and chips.
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 250 | ml | double cream |
| 250 | ml | beef stock |
| 100 | ml | water |
| 50 | g | butter |
| 4 | whole | forest mushrooms (medium slice) |
| 2 | cloves | garlic |
| 2 | whole | shallots |
| 1 | tsp | black pepper |
| 1 | tbsp | worcestershire sauce |
| 1/4 | cup | brandy |
Directions
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.