My Cotswolds Mushroom Sauce Recipe

Cotswolds Mushroom Sauce

2 big handfuls of crimini mushrooms (or baby bella), coarsely chopped

2 tablespoons of extra virgin olive oil

1 teaspoon of unsalted butter

1 large bay leaf

2 diced shallots

1 garlic clove

3 tablespoons balsamic vinegar

3 cups chicken stock

185ml Crème Fraîche

Sea Salt

1 teaspoon Sugar

 

Make the stock.  In a medium saucepan, heat the olive oil and butter until the butter is melted over a medium heat.  Add the mushrooms and bay leaf and stir for about five minutes so the mushrooms release their juices.  Add the shallots and garlic and stir constantly so the shallots become soft and translucent but do not brown- about 4-5 minutes.  Add the balsamic vinegar and stir for one minute.  Add the stock and turn the heat to high. Add a small dash of sea salt and the sugar.  Boil, stirring occasionally so nothing sticks to the bottom of the pan, and reduce by about one third.    Add the crème fraîche and stir until the sauce becomes smooth.  Reduce the heat to low, stir until you have a slightly thick, but still runny sauce. Serve immediately with steak or chicken.

I hope you enjoy this, and please let me know how you get on!