Tuesday, March 22, 2011

Creamy Mushroom and Mustard Sauce

It's no secret we eat quite a lot of steak especially chargrilled on the weber but the issue we face is always indulging in our favourite sauces, Creamy Blue Cheese Sauce and Creamy Peppercorn Sauce, all the time. So much so it has got to the point that last night we actually wanted something totally different.

I fancied mushrooms while Noel said he wouldn't mind something with mustard. The two ingredients could easily be put together and no doubt would taste nice. A quick scour of the cookbooks didn't produce a recipe so off I went on my own little tangent and dare I say the outcome was very nice.

A tangy creamy mushroom sauce with a hint of brandy and garlic..... mmmmm and yes it complimented our perfectly cooked steaks well.

Creamy Mushroom and Mustard Sauce

Serves: 6
ProPoints per serve: 3

cooking spray
200 grams button mushrooms, sliced
1 garlic clove, crushed
1/3 cup brandy
2 tablespoons seeded mustard
1 cup water
2 teaspoons beef stock
freshly ground black pepper
3 tablespoons light thickened cream
1 tablespoon cornflour
2 tablespoons water extra

Spray a frying pan with cooking spray and add mushrooms and garlic. Cook over a medium heat until mushrooms are tender and slightly browning.

Add brandy and mustard, cook stirring for 1 minute.

Combine water and beef stock together, mix well. Add to pan, stirring for a further 2 minutes bringing to the boil.

Reduce heat to low, add cream and stir to combine. Mix together the cornflour and additional water together to make a paste. Stir through sauce until well combine and sauce slightly thickens.

1 comment:

Mary Bergfeld said...

Jo, this looks wonderful. I love mushroom to begin with but used in this way they become special. I hope you have a great day. Blessings...Mary