Creamy Mushroom Sauce

by Matthias Schmitt

Perfect for steak

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

Creamy Mushroom Sauce

Instructions

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



Chef's Tip: This mushroom sauce is delicious with steaks or any roast, be it beef, veal, game, pork or chicken.

* To check your steak is cooked to your preferred level of doneness, use the press test, as explained in this guide, complete with ‘how-to’ video – here.

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