Mushroom Sauce
- serving for 2
- 0.5 hours
- pan
For Sauce
Ingredient
shallots 2 pc
garlic 4 cloves
mushroom 150 g
Sauce & Seasoning
sherry vinegar 2 tbsp
light soy sauce 2 tsp
beef stock 250 ml
black pepper
double cream 4-5 tbsp
Directions
Slice mushroom, finely dice shallot and garlic
Soften shallot and garlic then soften mushrooms keeping the temperature high
Deglaze the pan with the sherry vinegar and soy
Add beef stock simmer for 3 mins to reduce
Add a few grinds of black pepper then cream
Principles
/
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman