Porcini Mushroom Sauce

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  • 2 cloves garlic
  • 200g brown flat mushrooms
  • 1/4 cup Lupi Porcini flavoured oil
  • 1 tablespoon prepared wholegrain mustard
  • 1/2 cup chicken stock
  • 1 cup brandy


Peel and chop the garlic. Wipe mushrooms and slice thinly. Heat oil in a saucepan, add garlic, mushrooms and mustard. Cook over a medium heat for 4-5 minutes stirring often. Add stock and brandy and bring to the boil. Simmer gently for 5 minutes or until liquid is reduced by half. Lower heat right down and stir in cream. Ideal served over steak, mashed potatoes or grilled mushrooms.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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