Sherry and mushroom sauce

  • Portion size: Serves 6
  • Hands-on time 20 min
  • Difficulty: easy

A rich, full flavoured mushroom sauce recipe that is ideal for pouring over roast beef or steak.

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Ingredients

  • 300ml dark dry sherry (such as palo cortado, amontillado or oloroso)
  • 500ml good quality fresh beef stock
  • 2 large knobs of butter
  • 2 shallots, very finely chopped
  • 2 garlic cloves, crushed
  • 200g chestnut mushrooms, sliced
  • 75ml double cream
  • 1 tbsp olive oil
  • 100g exotic/speciality mushrooms 
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Method

  1. Pour the sherry and stock into a saucepan, bring to a simmer, then reduce over a high heat to about 300ml liquid.
  2. Meanwhile, melt 1 knob of butter in a pan and gently fry the shallots and garlic for 5 minutes or until soft. Add the chestnut mushrooms and cook for 5 minutes or until golden. Stir in the cream and the reduced sherry/stock, then bubble over a medium heat for a few minutes.
  3. Heat the oil and remaining butter in a pan over a high heat and, when foaming, add the exotic mushrooms. Taste, season, then fry, stirring frequently, for 3-4 minutes.
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  5. Stir the exotics into the sauce, bubble for 2 minutes and season to taste. Serve hot.

Serve over our pink peppercorn-rubbed rump cap of beef.

Nutrition

  • 192kcals Calories
  • 13.1g (7.2g saturated) Fat
  • 2.9g Protein
  • 1.9g (1.6g sugars) Carbs
  • 0.9g Fibre
  • 0.6g Salt

Make Ahead

Make the sauce up to the end of step 3 a day ahead and keep covered in the fridge. When ready to serve, warm the sauce, then fry the exotic mushrooms and finish off the recipe.

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