Thursday, July 12, 2012

Mushroom Sauce (for steak)

Mushroom Sauce

3 tablespoons olive oil
200 grams button mushrooms, quartered
1 garlic clove, crushed
1 teaspoon dried thyme
150 mL vermouth
1 tablespoon balsamic vinegar
150 mL beef stock
2 tablespoons creme fraiche
1 tablespoon wholegrain mustard

Heat oil in a large pan, then add the garlic, thyme and mushrooms. Fry until the mushrooms are soft, then add the vermouth and cook until it has reduced to a glaze. Add the balsamic vinegar and cook for a few seconds more.

Add the remaining vermouth and the stock, bring to the boil and simmer for 3 minutes. Remove from the heat, stir in the creme fraiche and the mustard and spoon over your choice of steak.

4 comments:

  1. This sounds like a great sauce for that retro fave Steak Diane.
    Glad I found you through It's a Keeper's linky party. I linked in bacon and scrambled egg rolls. Have a super week.

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  2. Anything with creme fraiche in it has to be good!! Thanks for linking to Foodie Friday!!!

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  3. I am inviting to share this with my blog hop, Show your Stuff:
    http://juliejewels1.blogspot.com/2012/07/show-your-stuff-32-molasses-white.html

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  4. Hi Jaimie,
    This recipe looks delicious, we would really enjoy it. Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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