Recipe by Chef Justine Schofield for Everyday Gourmet. Sponsored by White Prince Mushrooms.
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.
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
Directions
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.
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.