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Creamy Bovril and Mushroom Sauce
Makes: 6 portions Cooking: Simmer
Preparation Time: 35 minutes Cooking Time: 20 – 25 minutes
Ingredients
| 200 | g | Brown mushroom, sliced (1 punnet) |
| 200 | g | Button mushroom, sliced (1 punnet) |
| 200 | g | Shimeji mushroom, sliced (1 punnet) |
| 30 | ml | Olive oil (2 Tbsp) |
| 1 | Onion, diced | |
| 2 | Garlic cloves, finely chopped (15 ml / |
|
| 30 | ml | Bovril (2 Tbsp) |
| 5 | ml | Mustard (1 tsp) |
| 15 | ml | Worcestershire sauce (1 Tbsp) |
| 500 | ml | Fresh cream (2 cups) |
| 5 | ml | Salt (1 tsp) |
| 5 | ml | Black pepper (1 tsp) |
| 30 | ml | Parsley, chopped (1 Tbsp) |
Method
- Heat olive oil in a pan over medium-high heat. Add mushrooms and sauté for 5 – 7 minutes until golden and caramelized.
- Stir in the chopped onions and garlic and cook for 3 – 4 minutes until the onions are soft and translucent.
- Stir in the Bovril, mustard, and Worcestershire sauce. Let it cook for 3 – 5 minutes, stirring occasionally.
- Pour in the cream and stir well. Reduce the heat to medium-low and simmer for 5 – 7 minutes, or until the sauce thickens to a creamy consistency. Add salt and black pepper to taste. Stir in the chopped parsley, then remove from heat.
- Spoon the sauce over sliced sirloin steak. Garnish with extra parsley and a crack of black pepper for a fresh finish.
