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

5m

15m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.