It’s always good to have some tasty sauces on your recipe list. How about a mushroom pepper sauce. It tastes great with a delicious steak, with grilled potatoes or with pasta.
When everything is finished, you take a piece of bread and wipe everything with it. This sauce is that good.
These are all the ingredients for this pepper sauce. The main ingredient is, of course, black pepper. We take whole black peppercorns and break them in the mortar. This gives you precise control over how coarsely you grind the pepper.
We use chestnut mushrooms instead of white ones. They just have a little more flavor. You need fat cream for the sauce. Therefore we take cream with a 35% fat ratio.
Because we already have a barbecue warm, we make this sauce on the barbecue. This works very well with a cast-iron skillet. The cast iron retains the heat for a long time so that you do not get large temperature fluctuations.
During making and tasting, we keep track by writing everything down. We often notice that something can be adjusted to make it even better than on paper.
When the mushrooms are nice and brown, add the garlic and thyme. With a little bit of salt, you flavor the mushrooms. Then the chicken stock can be added. Let it boil slightly until the stock has reduced slightly.
We remove the skillet from the barbecue when we add the cream. If the cream gets too hot, it can curdle. The pan is still quite warm, and that way, you keep things under control. If the pan does get too cold, you can put it back again.
Finally, add the coarsely ground black peppercorns to the sauce. Stir everything one more time and let the sauce cool.
As mentioned, the sauce tastes great with a beautiful piece of beef.
- 50 grams of unsalted butter
- 300 grams of chestnut mushrooms
- 3 cloves of garlic
- A little bit of salt
- a handful of chopped fresh thyme
- 100 ml of chicken stock
- 250 ml of whipped cream
- 2 tablespoons of coarsely ground black pepper
- Cut the mushrooms, garlic, and thyme into small pieces. Then put the peppercorns in the mortar and grind them until the kernels are all broken.
- Heat the pan and let the butter melt. When the butter browns, the mushrooms can be added. Stir them until the mushrooms are nice and brown. Now the thyme and garlic can be added. Stir a little longer until the garlic has softened.
- Now add the chicken stock and let it boil until the stock has thickened. Then the temperature can be slightly lower, and you stir the whipped cream through the sauce. Keep stirring until the sauce has warmed up again. Finally, the peppercorns are added. Stir well again and let the sauce cool.