Mushroom, sherry & grain mustard sauce

Recipe uploaded by

Gordon Ramsay

5 ratings

Recipe by Gordon Ramsay

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1. Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
2. Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
3. Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.

Latest comments and suggestions

• Moosepup

  12 February 2008

  Moosepup rated and commented on this recipe

  

  This is genuinely outstanding. Served it with a nice juicy ribeye, and it was absolutely delicious. I can't recommend it enough!

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• Michael

  29 March 2008

  Michael commented on this recipe

  Served thi with fillet steak - mouth watering. I would recommend this sauce to any steak lover

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• Julie-Ruth

  16 April 2008

  Julie-Ruth commented on this recipe

  wonderful sauce Im not not a steak lover it was great with chicken!!

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• Beth

  19 May 2008

  Beth rated and commented on this recipe

  

  Very nice. Used Mascapone instead of Creme Fraiche.

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• juey77

  06 September 2008

  juey77 commented on this recipe

  I love this sauce go`s great with steak but i will try it with chicken I am sure it will taste just as good

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• ninas food

  01 October 2008

  ninas food commented on this recipe

  tried it with fuselli, and grated parmesan.very good

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• Tonia

  09 December 2008

  Tonia commented on this recipe

  I didnt have any wholegrain mustard so I used dijon and as I am a cream fan I put a whole carton of cream and it was absoloutely delicious. Deff will make again.

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• sarah

  13 February 2009

  sarah rated and commented on this recipe

  

  Beautiful sauce. I used half dijon and half grain mustard and due to what was in my store cupboard I substituted the creme fraiche with 150ml of single cream and reduced that down a bit, and curly parsley instead of flat leaf. Excellent!

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• LeighM

  17 May 2009

  LeighM rated and commented on this recipe

  

  Really delicious - served it with fillet, roasted rosa tomatoes and blanched asparagus. Needed to cook it for longer for it to thicken...

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• gemdris

  30 May 2009

  gemdris commented on this recipe

  Served i last night with a Veal Loin Chop on the bone and potato & courgette rosti - absolutely gorgeous, thanks!

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• Saucy-Cook

  07 July 2009

  Saucy-Cook rated and commented on this recipe

  

  A tasty and hearty meal :-). I cooked the dish along with roasted cherry tomatoes on the vine. When the cherry tomatoes are cooked, they have a nice citrus and sweet taste, that compliments the rest of the dish.

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Ingredients

• 3 tbsp olive oil
• 200g button mushrooms , quartered
• 1 garlic clove , lightly crushed
• 1 sprig thyme
• 150ml dry sherry
• 1 tbsp sherry or balsamic vinegar
• 150ml beef stock or brown chicken stock (could be made with a good bouillon powder)
• 2 tbsp crème fraîche
• 1 tbsp grain mustard
• 2 tbsp chopped flatleaf parsley

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 3 tbsp olive oil
• 200g button mushrooms , quartered
• 1 garlic clove , lightly crushed
• 1 sprig thyme
• 150ml dry sherry
• 1 tbsp sherry or balsamic vinegar
• 150ml beef stock or brown chicken stock (could be made with a good bouillon powder)
• 2 tbsp crème fraîche
• 1 tbsp grain mustard
• 2 tbsp chopped flatleaf parsley

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