Mushroom Sauce
This simple sauce is great with pan-fried salmon, chicken, steak, pork or most white fish.
What you need
2 shallots
1 glass of sweet Vermouth
350ml whipping cream
Quarter bottle of fruity or sweet white wine
300g button mushrooms
2 teaspoons chopped chervil
Lemon juice
Butter
What you do
Gently fry the chopped shallots and sliced mushrooms in a little butter.
Add the white wine and Vermouth and boil rapidly until it has evaporated by about two thirds. Add the cream and bring to the boil.
Simmer until the sauce is creamy – it should coat the back of a spoon when ready.
Season with sea salt and lemon juice, and keep warm until needed.
I’ll share another recipe tomorrow.
– Paul Heathcote
