Field Mushrooms in Pepper Sauce

Cook time 25 minutes
Servings 4


4 large field mushrooms, stems removed and dirt brushed off
25g butter, melted 
2 tbsp green peppercorns in brine, drained
2 cloves garlic, minced
3 thyme sprigs, leaves picked
2 French shallots, finely chopped
1 tbsp extra virgin olive oil 
¼ tbsp brandy 
200ml chicken or vegetable stock
100ml pure cream 
Bunch of chives, finely chopped
Salt and pepper
Toasted brioche, to serve

Field Mushrooms in Pepper Sauce


Preheat the oven to 180°C. Brush some melted butter all over the mushrooms and season with salt. Place them in a baking dish or pan smooth side down. Bake in the oven to 15-20 minutes.

Using a mortar and pestle, coarsely crush the green pepper with the garlic, thyme and a generous pinch of salt, then add the shallots and stir to combine.

Once the mushrooms are cooked, remove from dish or pan and keep warm on a plate.

Place the dish or pan on the stove on medium heat and add the oil and peppercorn mixture and sauté́ for 1-2 minutes until the shallots are golden. Pour in the brandy and flambé́ by carefully igniting with a match and waiting for the flames to subside. Once the flames have dissipated, add the stock and bring to the boil. Cook for a further minute until reduced by a third. Stir in the cream and simmer for 30 seconds–1 minute, or until the sauce thickens. Add any juices from the plate of mushrooms to the pan and mix in. Pour the sauce over mushrooms and serve with a sprinkle of chives.

Serve as is with toasted brioche or as a great side to steak.