Intense mushroom sauce

Intense mushroom sauce

By
From
Meat
Makes
1 1/2 cups
Photographer
Dean Cambray

This sauce doesn’t include cream and it is darker and more intensely flavoured than the preceding recipe. Serve with grilled steak or lamb chops.

Ingredients

Quantity Ingredient
50g butter
1 onion, finely diced
1 garlic clove, crushed
400g mixed mushrooms, thinly sliced
1/2 cup red wine
200ml Jus
or 1 cup good-quality beef stock
2 tablespoons thyme, chopped

Method

  1. Melt the butter in a heavy-based saucepan then add the onion and garlic. Sweat gently for 5 minutes until soft and translucent. Add the mushrooms to the pan and cook for 2–3 minutes until they soften. Add the wine and simmer for 5–8 minutes, or until reduced by half. Add the jus and simmer for 2–3 minutes. Stir in the thyme and serve straight away.
Tags:
Meat
Adrian
Richardson
La
Luna
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