Quite a few people emailed and left comments asking about Jac’s creamy mushroom sauce which we had with T-bone steaks recently.
There wasn’t a recipe as such – Jac made it up on the night using whatever was in the fridge and pantry. But I asked if she’d jot it all down for you guys, and here it is below.
“What was available” mushroom sauce
by Jac, as featured at The Food Pornographer.
One small onion, diced
One small clove of garlic, crushed
Five 5cm-diameter button mushrooms, sliced
A large tin of whole champignons, sliced into thirds
Approximately 125ml light cooking cream
One teaspoon of sherry
Cracked black pepper
Oil for frypan
Heat oil in pan, add onion, cook and stir for a couple of minutes, then add garlic. Cook for a few more minutes, then add both lots of mushroom. When things look cooked, add cream, then sherry. Season with a little cracked black pepper. Cook and stir for a few minutes and when cream has reduced a little, it is ready to serve.
Jac wanted me to make sure I left the name of the sauce as “What was available” because that’s how she decided what went into it. I added the notes at the end, but otherwise, the recipe is as Jac wrote it. What I loved about it (besides its delicious flavour) was that it was more mushroomy than creamy. I love a tasty chunky mushroom sauce.