Madeira Sauce with Mushrooms

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 oz (125 g) small very white mushrooms
  • 1 oz (25 g) unsalted butter
  • 10 fl oz (300 ml) meat glaze
  • ½ glass Madeira
  • Salt and pepper


When cleaning the mushrooms, wash them rapidly: do not let them stand in water or they will turn brown.

Heat a little of the butter in a sauté pan. When it is starting to turn brown, add the mushrooms and sauté over a high heat. Add the meat glaze.

In a separate pan boil the Madeira to reduce it a little; then, away from the heat, add it, slightly cooled, to the sauce. Add the rest of the butter while stirring. Adjust the seasoning before serving.