for steak night i always make a mushroom sauce. sometimes a very simple and quick mushroom sauce but other times i put a little more effort into it. this sauce is so tasty and rich and moreish! it works very well as a pasta sauce too. i used button mushrooms but other fungi like shemeji, oyster, black and shitake will make for an even better, more amazing sauce to serve with your favourite cut of meat.
hardly anyone makes their own beef stock / demi-glace so for stock i sometimes use bovril or marmite. alternatively, a very thick, shop bought broth.
the truffle oil takes the sauce to another level and almost gives you the same sensation of the delectable truffle mushroom itself.
i like a chunky sauce but if you prefer a smoother sauce simply blend everything together using a handheld blender.
ingredients |. serves about 4
1/3 white onion, finely chopped
2 garlic cloves, finely chopped
2tbs olive oil
4tbs salted butter
3c mushrooms, sliced or quartered
1/3c sherry (i used old brown sherry)
1/2tsp dijon mustard
1 stalk rosemary, finely chopped
3tsp bovril / marmite / thick beef reduction
pinch of salt
1 1/2tsp truffle oil
fresh parsley, finely chopped
heat butter & oil in a sauce pot until hot and melted. saute onions & garlic until soft and almost translucent taking care that the garlic doesn’t burn.
add the mushrooms and cook for about 4 minutes. pour the sherry into the mushroom mixture and reduce by a little over half.
add the rosemary, dijon mustard, stock and seasoning and cook for about a minute, stirring to ensure everything is well incorporated. pour the cream into the mixture. turn the heat down and simmer until reduced by almost half. (you still want a nice pourable sauce.).
if you wish to blend the sauce for a smoother consistency, do this now.
remove from the heat and add the truffle oil. stir through the chopped parsley.
from my kitchen to yours, with love x