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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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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.

Recipe from Good Food magazine, November 2005

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Comments, questions and tips (29)

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Overall rating

A star rating of 4.5 out of 5.19 ratings

jwseabrook

A star rating of 5 out of 5.

Wonderful taste and consistency. The sauce complimented the steak extremely well and received high praise. I will do it again and may add pepper into the sauce to give it a little bit of a tang.

lizleicester

A star rating of 4 out of 5.

Tasty and flavoursome despite leaving out the creme fraiche in order to keep it dairy free. I'm not sure that it would be enough for 4. It was easily polished off by 2 of us...

moc222

A star rating of 5 out of 5.

Fab sauce. Decided to cook Mushroom Sauce at last minute, so didn't have any Sherry but used Brandy instead. Made a normal meal into a Restuarant classic. Fab with fillet steaks.

andrewsbrown

Love this sauce and have made it many times. Dijon mustard works just as well, if not better. My main tip is to hold back on the added vinegar. I find there is more than enough in the mustard to give the dish the necessary sharpness

ceastwood

A star rating of 5 out of 5.

Great, served with pork fillet.

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