Name: Mushroom, sherry & grain mustard sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: British
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

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Mushroom, sherry & grain mustard sauce

Mushroom, sherry & grain mustard sauce

Gordon Ramsay

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.5 out of 5.19 ratingsRate

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

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Gordon's mix & match steak

A star rating of 4.7 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

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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A star rating of 4.5 out of 5.19 ratings

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