Mushroom, sherry & grain mustard sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 3 tbsp olive oil
- 200g button mushroomquartered
- 1 garlic clovelightly crushed
- 1sprig thyme
- 150ml dry sherry
- 1 tbsp sherryor balsamic vinegar
- 150ml beef stockor brown chicken stock (could be made with a good bouillon powder)
- 2 tbsp crème fraîche
- 1 tbsp grain mustard
- 2 tbsp chopped flatleaf parsley
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
step 2
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.
step 3
Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.
