Mushroom and whisky sauce
Servings:
4 people
Traditional, but never out of style. Nailing down a quick mushroom and whisky sauce is a real crowd pleaser - any leftover can go inside your next cold roast venison sarnie!
Ingredients
- 3 large flat mushrooms
- 1 shallot, sliced
- 1 clove of garlic, sliced
- 1 tbsp extra virgin olive oil
- 2 leaves of sage
- 1 sprig thyme and parsley
- 30 g butter
- 50 ml double cream
- 2 measures Speyside malt whisky (ideally) or another whisky of your choice, but nothing too smokey or peaty
- 250 ml venison (or other meat) stock
Instructions
- Slice the mushrooms, but not too thinly, about as thick as your little finger.
- In a frying pan with a good lid, place the oil and mushrooms over a moderate heat, cook the mushrooms gently on both sides – this can take a little longer than you think. Popping the lid on for a bit to encourage a bit of steam will help you keep the mushrooms cooking without having to add extra oil.
- Once they have been turned and are coming along a little, season them, add shallot, garlic and the sage leaves just torn apart and the thyme sprig whole – you can pick it out later on.
- After five minutes of the shallots and herbs cooking in with the mushrooms, add the malt whisky and allow that to reduce off, then add the stock and again reduce for a while until the flavours develop and the sauce enriches, season again as needed.
- Just before serving the sauce, make sure you bring it backup to a simmer and then add the double cream and the butter, simmer for a minute, correct the seasoning and add a pinch of freshly chopped parsley.
Recipe Notes
Old school, maybe even a little of a cliche, this sauce undoubtedly still delivers a lovely hit of indulgence - its a classic for a reason.
Traditional, but never out of style. Nailing down a quick mushroom and whisky sauce is a real crowd pleaser - any leftover can go inside your next cold roast venison sarnie!
Ingredients
- 3 large flat mushrooms
- 1 shallot, sliced
- 1 clove of garlic, sliced
- 1 tbsp extra virgin olive oil
- 2 leaves of sage
- 1 sprig thyme and parsley
- 30 g butter
- 50 ml double cream
- 2 measures Speyside malt whisky (ideally) or another whisky of your choice, but nothing too smokey or peaty
- 250 ml venison (or other meat) stock
Instructions
- Slice the mushrooms, but not too thinly, about as thick as your little finger.
- In a frying pan with a good lid, place the oil and mushrooms over a moderate heat, cook the mushrooms gently on both sides – this can take a little longer than you think. Popping the lid on for a bit to encourage a bit of steam will help you keep the mushrooms cooking without having to add extra oil.
- Once they have been turned and are coming along a little, season them, add shallot, garlic and the sage leaves just torn apart and the thyme sprig whole – you can pick it out later on.
- After five minutes of the shallots and herbs cooking in with the mushrooms, add the malt whisky and allow that to reduce off, then add the stock and again reduce for a while until the flavours develop and the sauce enriches, season again as needed.
- Just before serving the sauce, make sure you bring it backup to a simmer and then add the double cream and the butter, simmer for a minute, correct the seasoning and add a pinch of freshly chopped parsley.
Recipe Notes
Old school, maybe even a little of a cliche, this sauce undoubtedly still delivers a lovely hit of indulgence - its a classic for a reason.
