Creamy Truffled Mushroom Sauce
Makes
1 ¾
cupsPreparation
10
minutesCooking
20
minutesIngredients
2 Tbsp 2 olive oil
40 g 40 butter
300 g 300 Swiss brown button mushrooms, thinly sliced
1 large 1 French eschalot, finely chopped
2 2 garlic cloves, finely chopped
1/3 cup 1/3 beef or chicken stock
1 cup 1 thickened cream
1 tsp 1 wholegrain mustard
2 Tbsp 2 fresh thyme leaves
2 tsp 2 white truffle oil (or to taste)
Sea salt flakes and freshly ground black pepper, to season
Method
- Heat 1 tablespoon oil and 20g butter in a large frying pan over medium-high heat. Pan-fry mushrooms, in batches, for 3-4 minutes, until golden brown. Transfer to a plate.
- Add remaining oil and butter to the pan. Heat over medium heat. Add eschalot and garlic. Cook, stirring often, for 2-3 minutes until tender. Stir in stock and simmer for 2 minutes until slightly reduced.
- Stir in mushrooms, cream and mustard. Reduce heat and simmer for 2-3 minutes, until hot. Toss through thyme. Drizzle with white truffle oil, season and serve.
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