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Mushroom, sherry & grain mustard sauce

Mushroom, sherry & grain mustard sauce

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A star rating of 4.5 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try Gordon Ramsay's ‘meaty’ sauce to set off a big T-bone steak

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

  • 3 tbsp olive oil
  • 200g button mushroom , quartered
  • 1 garlic clove , lightly crushed
  • 1sprig 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

Method

  • STEP 1

    Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2005

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A star rating of 4.5 out of 5.19 ratings
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