Mushroom Sauce

Cook time 20 minutes
Servings 4


Mixed mushrooms - swiss, button, shimeji, oyster - sliced, finely chopped (works best with different sizes)

1 tbsp extra virgin olive oil

French shallot, finely chopped

1 garlic clove, finely chopped

1 tbsp green peppercorns, roughly chopped

Large pinch thyme, chopped

¼ cup sherry

½ cup chicken stock

¼ cup Demi-Glace (optional)

¼ cup cooking cream


Fresh parsley, to serve

Mushroom Sauce


Add the mushrooms and olive oil to a pan and cook until softened. Add the shallots and garlic and stir to combine, then add the peppercorns and thyme.

Deglaze the pan with the sherry and allow the alcohol to cook off, then top with the stock, demi-glace and cooking cream, season with salt and allow to simmer away until sauce has thickened.

Add fresh parsley and stir through before serving.