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

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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.