Mushroom Sauce


  • 1 x 250g roughly chopped wild mushrooms (or as many you want)
  • 1 x stick butter
  • 500ml cream
  • 5-10ml black truffle oil
  • Salt & Pepper to taste
  • 25ml Bourbon or Brandy
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  1. Melt butter in pan
  2. Add roughly chopped wild mushrooms
  3. Once soft, flambee mushrooms with bourbon or brandy
  4. Add cream
  5. Reduce cream and add black truffle oil
  6. Salt & Pepper to taste

Tip: Don’t over-cook the cream, bring it to a boil and then turn down the heat and bring it to a slow simmer. Don’t rush this sauce and serve immediately, when ready.

Perfect with fillet, rump or over your fries.

Dowload Recipe pdf