Mushroom, sherry & grain mustard sauce
Try Gordon Ramsay's ‘meaty’ sauce to set off a big T-bone steak
Recipe uploaded by
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
- Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
- 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.
- Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.
Recipe from Good Food magazine, November 2005.
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http://www.bbcgoodfood.com/recipes/2478/
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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