Mushroom Sauce

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 oz (25 g) unsalted butter
  • 3 shallots, chopped
  • 4 oz (125 g) mushrooms, cleaned, washed and drained
  • ½ glass dry white wine
  • ½ pint (300 ml) meat glaze
  • Sprig of parsley, chopped
  • Dash of lemon juice


In a sauté pan, heat a little of the butter until light brown; add the shallots and cook slowly. Then add the mushrooms, finely chopped at the last moment to keep them from turning brown. Cook the mushrooms on a very high flame, stirring constantly to let the juices reduce. Add the white wine and reduce it almost completely. Then add the meat glaze.

Simmer over a low flame for 10 minutes. Finish the sauce off the flame by adding the remaining butter and, at the last minute, the chopped parsley and dash of lemon juice. This sauce should be quite thick.