Mushroom Pepper Sauce

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Mushroom Pepper Sauce

Yield 6

Author Lucy Tweed

Put it on whatever you like, tho’ steak is a strong recommend

Ingredients

• 1 small onion, finely sliced
• 25 g butter
• Pinch of salt
• 2 cloves garlic, finely chopped
• 1 teaspoon dried thyme
• 250 g mushrooms, sliced
• 1/3 cup white wine
• 2 teaspoons black pepper, coursely cracked
• 1 tablespoon green peppercorns, slightly crushed
• 1/2 cup thickened cream

Instructions

1. In a pan over medium heat, melt the butter and sauté the finely sliced onion with a pinch of salt until softened.
2. Add the finely chopped garlic and dried thyme to the pan, and sauté for an additional minute.
3. Toss in the sliced mushrooms and sauté until they are well coated with the butter and onion mixture.
4. Pour in the white wine and continue to sauté until the mushrooms have softened and the wine has mostly evaporated.
5. Season the mixture with 2 teaspoons of black pepper and add the green peppercorns. Sauté for a few more minutes to allow the flavors to meld.
6. Lower the heat and gently stir in the thickened cream, allowing the sauce to thicken and come together.
7. Once the sauce has reached a rich consistency, remove it from the heat.

Notes

I made this to go with a BEAUTIFUL steak, but to be honest I would have been so happy with hot chips to eat this!

Nutrition Facts

Calories

127

Fat

11 g

Sat. Fat

7 g

Carbs

4 g

Fiber

1 g

Net carbs

4 g

Sugar

2 g

Protein

2 g

Sodium

93 mg

Cholesterol

31 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.