Recipe by Chef Justine Schofield for Everyday Gourmet. Sponsored by White Prince Mushrooms.
mixed mushrooms - swiss, button, shimeji, oyster - sliced, finely chopped (works best with different sizes)
1 tbsp extra virgin olive oil
1 french shallot, finely chopped
1 garlic clove, finely chopped
1 tbsp green peppercorns, roughly chopped
large pinch thyme, chopped
sherry
chicken stock
Demi-Glace (optional)
cooking cream
pinch of salt
fresh parsley, to serve
1
Add the mushrooms and olive oil to a pan and cook until softened. Add the shallots and garlic and stir to combine, then add the peppercorns and thyme.
2
Deglaze the pan with the sherry and allow the alcohol to cook off, then top with the stock, demi-glace and cooking cream, season with salt and allow to simmer away until sauce has thickened.
Add freshly parsley and stir through before serving.
Ingredients
mixed mushrooms - swiss, button, shimeji, oyster - sliced, finely chopped (works best with different sizes)
1 tbsp extra virgin olive oil
1 french shallot, finely chopped
1 garlic clove, finely chopped
1 tbsp green peppercorns, roughly chopped
large pinch thyme, chopped
sherry
chicken stock
Demi-Glace (optional)
cooking cream
pinch of salt
fresh parsley, to serve