• Ingredients
     
    • 200g small Ceps, Chanterelles or Morels, or a mixture of wild mushrooms kept whole or thickly sliced if preferred
    • Large knob butter
    • 2 crushed cloves of garlic
    • A generous splash of brandy
    • 12 tbsp single cream or crème fraiche
    • Coarse sea salt and black pepper
    • 2 tbsp fresh chives, finely chopped
  • Method
     
    1. Sauté the mushrooms in the butter, until softened and slightly bronzed
    2. Add in the garlic and continue to cook for 2 minutes.
    3. Deglaze the pan with brandy, cooking the alcohol off for 1 minute.
    4. Stir in the cream and turn off the heat. Season to taste with coarse sea salt and a grind of black pepper, and finish with the chives
    5. Serve the creamy mushroom sauce with Steaks. Roasts or Beef Wellington.
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