Mushroom and green peppercorn sauce

Give homemade mushroom and green peppercorn sauce a go with this easy recipe. It’s delicious served with chargrilled beef or chicken.

2 cups




  • 2 tsp butter
  • 2 shallots, finely chopped
  • 200g sliced mushrooms
  • 2 garlic cloves, crushed
  • 1 tbs wholegrain mustard
  • 1/2 cup (125ml) brandy or verjuice
  • 1/2 cup (125ml) beef stock
  • 1 cup (250ml) Coles Thickened Cream, at room temperature
  • 2 tbs drained green peppercorns, coarsely chopped
  • 2 tbs finely chopped chives



Heat butter in a medium frying pan over low heat. Add the shallot and mushroom and cook, stirring, for 5 mins or until the shallot softens and is golden. Add the garlic and mustard and stir to combine.


Increase heat to high. Carefully add the brandy or verjuice and bring to the boil. Cook, stirring, for 2-3 mins or until the brandy reduces by half. Add the beef stock and cook for 3-4 mins or until liquid reduces by three-quarters. Add the cream and peppercorns and cook, stirring, for 2-3 mins or until the sauce boils and thickens. Season.


Add chives to the sauce to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.