Serves 1
Directions
- 1Starting off with some olive oil and a little bit of butter.
- 2Add some finely chopped shallots into the pan and cook those down for a couple of minutes.
- 3Add the chopped up mushrooms into the pan.
- 4Let these cook very slowly and let the mushrooms shrink in size.
- 5Add some pepper and lots of it.
- 6Add a generous amount of lemon juice and stir it again, then let the mushrooms cook a bit more.
- 7Add some chopped up capers to the pan and mix well.
- 8Pour in a bunch of heavy cream and simmer it until it gets really thick.
- 9Add some parsley and a bit of salt.
- 10Cut the heat and finish with a knob of butter, letting the residual heat melt the butter through to make the sauce nice and glossy.
- 11Try the sauce for taste.
Ingredients
- 2 tbsp olive oil
- butter
- 1 finely chopped shallots
- 200 g chopped up mushrooms
- pepper
- 0.5 lemon juice
- 2 tbsp chopped up capers
- 200 ml heavy cream
- 2 tbsp parsley
- salt
- 1 knob of butter
Equipment
panwooden spoonstove
Tips
- To make your sauce nice and glossy, let the residual heat melt the butter through.
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