Mushroom, Sherry and Grain Mustard Sauce

4.45 (19)
⏱ 20 mins 🍽 Serves 4 🌶 british ✅ Easy 🏷 Side dish

This rich and flavourful sauce is designed to accompany a T-bone steak. It combines mushrooms with dry sherry, grain mustard and crème fraîche for a decadent finish. The recipe is quick to prepare, taking only 20 minutes from start to finish, and serves four people as a side dish.

Mushroom, Sherry and Grain Mustard Sauce

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

  1. Warm the olive oil in a large pan, then cook the mushrooms with the garlic and thyme, stirring until they become tender.
  2. Add 100ml of the sherry and allow it to cook down to a syrupy glaze, which should take about 3 mins. Stir in the vinegar and cook briefly before adding the rest of the sherry and the stock. Bring this to a boil, then let it simmer for 3 mins.
  3. Take out the garlic and thyme sprig. Stir through the crème fraîche and grain mustard. Incorporate any resting juices from your cooked steak, then finish by mixing in the chopped parsley.

Nutrition (per serving)

Nutrition data not available.

Recipe details

Skill levelEasy
CategorySide dish
Cuisinebritish