Maria’s mushroom sauce

Ingredients

• 2 tbsp butter
• 80 ml (⅓ cup) olive oil
• 1 tbsp chopped garlic
• ½ cup finely chopped French shallot or brown onion
• 1 red apple, chopped
• 350 g Swiss brown mushrooms, sliced (see Note)
• 1 tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 tbsp chopped sage
• 60 ml (¼ cup) Calvados (apple brandy)
• 60 ml (¼ cup) chicken stock
• 160 ml (⅓ cup) cream
• minced parsley (optional)

Instructions

Melt the butter in a large non-stick frying pan (skillet) over medium-high heat. Add the olive oil and then the garlic, giving it a good stir.

Add the shallot, followed by a good stir. Add the apple and cook for 2–3 minutes, then add the mushroom and the salt, pepper and sage. Cook, stirring occasionally, for 8 minutes, until the liquid evaporates and mushrooms are tender.

Add the Calvados and cook, stirring occasionally, for a further 2 minutes. Add the chicken stock and return to a simmer.

Pour in the cream in a circular motion from the outside into the pan. Cook until cream has integrated into the sauce and mushroom. Remove from heat, add the parsley, if using, and serve. Serve with Matthew's roast chicken.

Note

• You can use a mixture of any mushrooms you find at your greengrocer or farmers’ market.