Friday, May 3, 2024

SHERRY MUSTARD SAUCE WITH MUSHROOMS

 Ingredients:

1 T olive oil
4 baby bella mushrooms, minced
1 shallot, minced
1/4 c sherry (or brandy)
1/4 c beef broth
1 T dijon mustard
1 t fresh thyme leaves
1/4 c heavy cream
pinch cayenne pepper
1 T thinly sliced chives


Methodology:

Add oil to a saucepan over medium heat*, add the mushrooms and shallot, and stir until they soften and shed their moisture.  Once they begin to take on color, deglaze with the sherry, and cook down until nearly dry.  Add all remaining ingredients aside from the chives, and cook until the sauce thickens to coat the back of a spoon.  Pour into a bowl and serve with steak, or use as the base for creamed spinach.  Garnish with chives.

*Great when cooked in a pan just used to make steak or a tenderloin.

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