Mushroom, sherry & grain mustard sauce

Recipe uploaded by

Gordon Ramsay

6 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.

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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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