Wild Mushroom Sauce
Wild Mushroom Sauce for steak, chicken or pork
Ingredients:
- Dried Woodland Mushrooms 50g (dry weight),
- 1 chopped onion,
- 1 clove garlic,
- Butter 40g,
- 250ml dry red wine/port,
- 250ml of stock/ stock cube,
- Dijon mustard,
- tomato puree & seasoning to taste.
Method:
- Soak Dried Woodland Mushrooms in warm water. Squeeze dry and chop, reserving the liquid to the side. Cook Mushrooms gently in butter for 5 minutes and season.
- Cook onions and chopped garlic in the butter.
- When soft, add Dijon mustard and tomato puree.
- Add a glass of good red wine or Port and reduce by a third.
- Add the cooked mushrooms, the stock or reserved liquid and reduce by one third.
- Stir in 20g butter to finish
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