There are few things as delicious as a rump steak or a Côte de boeuf that has been perfectly cooked, but believe me, this mushroom sauce elevates what you know as delicious, into pure taste heaven!
Antonio Carluccio, “the godfather of Italian gastronomy” explained the art of cooking mushrooms many years ago when he said that an extremely hot pan boosts the taste of these fungi. I agree completely. The extra hot pan sears the mushrooms, caramelises it and concentrates that incredible, delicious umami yumminess! Do not let the heat scare you … it’s only cooking after all…
200g mushrooms; I use whatever kind I have
30ml olive oil
a small bunch of thyme
1 garlic clove, minced
Clean the mushrooms and slice them.
Heat a saucepan until it is quite hot.
Add the butter and olive oil at the same time and immediately add the mushrooms.
Move the mushrooms around while they sizzle and sing for a good 2 – 3 minutes.
Now, turn the heat down to medium and allow some time for the pan to cool down from the high heat. This is important because you do not want to burn the garlic when you add it to the pan.
Add the garlic to the mushrooms and stir the mixture around for a minute or so.
Add the cream and the thyme and allow the sauce to simmer for 2 minutes. If you cook it for too long it will split!
Season the sauce with salt and pepper and serve warm