Mushrooms in Pepper Sauce

Cook Time 30 minutes 

Servings 2

Ingredients

1 tbsp olive oil 

4 field mushrooms, stems removed and dirt brushed off

2 tbsp green peppercorns in brine, drained and crushed 

1 tsp coarsely cracked black pepper

25g butter 

2 French shallots, finely chopped

2 cloves garlic, finely chopped

3 thyme sprigs, leaves picked

1 tbsp brandy 

1 tbsp soy sauce 

200ml veal, chicken or vegetable stock

100ml thickened cream 

Pinch of Salt 

Fries, to serve

Method

Heat a large pan over a medium heat and add the oil and half the butter.  Add the mushrooms and season with salt. Cook for 2 - 3 minutes then turn and cook for a further 3 minutes. Remove and keep warm. 

Add the remaining butter to the pan with the peppers, shallots, garlic, thyme, and soy sauce and stir until they soften.

Flambé with the brandy and once the flames subside, deglaze with the stock and bring to the boil. Reduce by a third and pour in the cream. Allow the sauce to bubble away until it thickens. Return the mushrooms to the pan and coat in the sauce. Check season, it may need a little extra salt.

Serve with fries and a simple green salad.

Recommended wine pairing Gravel Track Shiraz.