Ingredients
| 80g unsalted butter, diced | |
| 2 cloves garlic, finely minced | |
| 2 golden shallots, finely diced | |
| 160ml good-quality cognac | |
| 180g button mushrooms, finely diced | |
| 2 tablespoons Worcestershire sauce | |
| 1 tablespoon soy sauce | |
| 2 teaspoons dijon mustard | |
| 300ml thick (double/heavy) cream | |
| 60g flat-leafed (Italian) parsley, finely chopped | |
| salt and pepper, to season |
View the recipe collection here
Instructions
| 1. | Heat half the butter in a large saucepan over a medium heat until melted. |
| 2. | Add the garlic and shallot and cook for about 3–4 minutes until caramelised. |
| 3. | Add the cognac and very carefully light with a match to deglaze, keeping your face back from the pan; once lit, the flames will burn off quickly. |
| 4. | Add the mushrooms and cook for 2–3 minutes, then add the Worcestershire and soy sauce, mustard and cream and cook for 5 minutes or until the sauce is a deep, rich colour. |
| 5. | Add the remaining butter and remove from the heat, whisking until thickened. |
| 6. | Add the parsley and season with salt and pepper. |
| 7. | This sauce will keep in an airtight container in the fridge for up to 2 weeks. |
This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.