CLASSIC MUSHROOM SAUCE
Servings: 6
Ingredients
A drizzle of NOMU Extra Virgin Olive Oil
1 tbsp of butter
200g brown mushrooms, stems removed and sliced
200g portabellini mushrooms, sliced
1 tbsp NOMU One for All Grinder
1 large clove of garlic, finely chopped
NOMU Sea Salt and NOMU Black Pepper
A good glug of brandy
1 tbsp wholegrain mustard (I used Pommery)
200g mascarpone cheese
Directions
Heat up a frying pan and add the Olive Oil and butter. When the butter starts foaming, add the mushrooms and One for All seasoning. Once they are golden brown, add the garlic, season with salt and pepper and fry for another minute.
Maintaining a high heat, add the brandy to the hot pan. Once you have added the brandy, ignite the fumes at the edge of the pan either with a long barbeque lighter or if you have a gas stove, tilt the pan slightly so that the fumes catch alight. Keep moving the pan around till the flames finally die down, at which point the alcohol has burned off and the mushrooms have absorbed all the flavour of the brandy.
Turn the heat right down and add the mustard, followed by the mascarpone, stirring gently until warmed through and well combined.
Tip: This can be prepared in advance, but reheat it over a very gentle heat to prevent it from splitting.
Ingredients
A drizzle of NOMU Extra Virgin Olive Oil
1 tbsp of butter
200g brown mushrooms, stems removed and sliced
200g portabellini mushrooms, sliced
1 tbsp NOMU One for All Grinder
1 large clove of garlic, finely chopped
NOMU Sea Salt and NOMU Black Pepper
A good glug of brandy
1 tbsp wholegrain mustard (I used Pommery)
200g mascarpone cheese
Directions
Heat up a frying pan and add the Olive Oil and butter. When the butter starts foaming, add the mushrooms and One for All seasoning. Once they are golden brown, add the garlic, season with salt and pepper and fry for another minute.
Maintaining a high heat, add the brandy to the hot pan. Once you have added the brandy, ignite the fumes at the edge of the pan either with a long barbeque lighter or if you have a gas stove, tilt the pan slightly so that the fumes catch alight. Keep moving the pan around till the flames finally die down, at which point the alcohol has burned off and the mushrooms have absorbed all the flavour of the brandy.
Turn the heat right down and add the mustard, followed by the mascarpone, stirring gently until warmed through and well combined.
Tip: This can be prepared in advance, but reheat it over a very gentle heat to prevent it from splitting.
Ingredients
A drizzle of NOMU Extra Virgin Olive Oil
1 tbsp of butter
200g brown mushrooms, stems removed and sliced
200g portabellini mushrooms, sliced
1 tbsp NOMU One for All Grinder
1 large clove of garlic, finely chopped
NOMU Sea Salt and NOMU Black Pepper
A good glug of brandy
1 tbsp wholegrain mustard (I used Pommery)
200g mascarpone cheese
Directions
Heat up a frying pan and add the Olive Oil and butter. When the butter starts foaming, add the mushrooms and One for All seasoning. Once they are golden brown, add the garlic, season with salt and pepper and fry for another minute.
Maintaining a high heat, add the brandy to the hot pan. Once you have added the brandy, ignite the fumes at the edge of the pan either with a long barbeque lighter or if you have a gas stove, tilt the pan slightly so that the fumes catch alight. Keep moving the pan around till the flames finally die down, at which point the alcohol has burned off and the mushrooms have absorbed all the flavour of the brandy.
Turn the heat right down and add the mustard, followed by the mascarpone, stirring gently until warmed through and well combined.
Tip: This can be prepared in advance, but reheat it over a very gentle heat to prevent it from splitting.
Ingredients
A drizzle of NOMU Extra Virgin Olive Oil
1 tbsp of butter
200g brown mushrooms, stems removed and sliced
200g portabellini mushrooms, sliced
1 tbsp NOMU One for All Grinder
1 large clove of garlic, finely chopped
NOMU Sea Salt and NOMU Black Pepper
A good glug of brandy
1 tbsp wholegrain mustard (I used Pommery)
200g mascarpone cheese
Directions
Heat up a frying pan and add the Olive Oil and butter. When the butter starts foaming, add the mushrooms and One for All seasoning. Once they are golden brown, add the garlic, season with salt and pepper and fry for another minute.
Maintaining a high heat, add the brandy to the hot pan. Once you have added the brandy, ignite the fumes at the edge of the pan either with a long barbeque lighter or if you have a gas stove, tilt the pan slightly so that the fumes catch alight. Keep moving the pan around till the flames finally die down, at which point the alcohol has burned off and the mushrooms have absorbed all the flavour of the brandy.
Turn the heat right down and add the mustard, followed by the mascarpone, stirring gently until warmed through and well combined.
Tip: This can be prepared in advance, but reheat it over a very gentle heat to prevent it from splitting.
