Version three! This one is our favourite so far. It yeilds more sauce and is nice and thick. It's worth taking time to simmer it down, it really deepens the flavour. Realised I didn't have fresh mushrooms but had these tinned, seasoned mushrooms in the pantry - they are surprisingly nice and very convenient. I didn't use salt in the recipe due to the mushrooms being seasned plus using salted butter and stock.
Ingredients
1 tbsp butter
1/2 shallot, finely minced
2 cloves garlic, crushed
70g mushrooms, sliced (or an emergency tin!)
1/4 cup brandy
2 tbsp Worcestershire sauce
1 tbsp dijon mustard
1/4 cup beef stock
1/2 cup heavy cream
Instructions
Melt the butter and add the shallot, garlic, and mushrooms, cooking until the shallot and garlic are soft and the mushrooms are brown.
Deglaze with the brandy over high heat.
When the brandy has reduced, add the Worcestershire sauce, Dijon mustard, beef stock and cream.
Bring to a gentle simmer, stirring occasionally, until thickened to your liking.
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