CREAMY PEPPER SAUCE WITH MUSHROOMS
This goes well with with a meaty dish The key to getting the most “pepperiness” from your peppercorn sauce is to toast the pepper gently with the mushrooms and garlic before adding the cream. Fresh thyme, bay and a squeeze of lemon add all the right flavours and you’re done.
Ingredients
- 2 tbsp Butter
- 2 Garlic cloves finely chopped
- Mushrooms
- 2 tbsp black pepper fresh cracked
- 1 Bay leaf
- 2 Sprigs fresh thyme
- 2 cup Whipping/heavy cream
- 1/2 lemon juice only
- Salt
Instructions
- Melt the butter in a frying pan then add the mushrooms and saute until soft.
- Add the garlic and cook for another 30 seconds before adding the pepper and herbs.
- Gently toast the pepper until fragrant then pour in the cream.
- Season with lemon juice and salt and allow to simmer gently for 10-15 minutes until the sauce has reduced and thickened to your preference.
- Roast a piece of meat of your choice, I prefer beef. Serve
Notes
Don't let that lemon rind go to waste once juiced. Use it to clean your stove top, add to water for some flavour or even clean tea / coffee pots.
Nutrition
Calories: 1718kcalCarbohydrates: 30gProtein: 13gFat: 178gSaturated Fat: 110gPolyunsaturated Fat: 7gMonounsaturated Fat: 51gCholesterol: 655mgSodium: 217mgPotassium: 668mgFiber: 5gSugar: 3gVitamin A: 7226IUVitamin C: 37mgCalcium: 431mgIron: 2mg
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