An easy Saturday night treat, this. I like mushrooms and they’re incredibly low in carbohydrates. But sometimes I find them just a little too… well, mushroomy. It’s the very slightly slimy texture, not the taste. So I found that if I dice them small and cook on a low heat for ages in butter, garlic and herbs, then all the moisture evaporates and concentrates down, leaving a dark, rich, not-at-all-slimy mixture. A good glug of fino sherry/brandy/whatever you fancy at the end to deglaze the pan, an equally good glug of double cream, and there’s a lovely sauce for your steak. If you can get Spanish smoked paprika – pimentón, it gives a beautifully deep and smoky edge to the sauce.
- Chestnut mushrooms
- Butter and olive oil
- Pimentón or paprika
- Crushed peppercorns
- A glass of dry fino sherry, or whatever you’ve got/prefer
- Double cream
Dice your mushrooms quite small. Chop a large clove of garlic and chop your herbs if using fresh. Crush your peppercorns.
Melt some butter and a splash of olive oil in a pan. Add the garlic and thyme and sizzle for a moment to flavour the butter, then add the mushrooms and the paprika. Give it a good stir and cook over a lowish heat for 20-30 minutes. You want the moisture to have evaporated off completely and the mushrooms to be rich and dark.
Get your steaks onto the griddle/ under the grill/ into the pan to cook. While they’re cooking, add a glass of sherry to the mushroom pan and turn up the heat. Stir well and let it reduce down a bit, then add the double cream and bring back to a simmer.
I usually serve it with roasted celeriac mash and roasted broccoli. And plenty of red wine. 😉