Champignons au Madere

A rich and exotic way of preparing mushrooms, Champignons au Madere (shom-peen-yon oh mah-dair) is especially good poured

over a juicy fillet steak. The sauce may be prepared in advance, then reheated and the final

1 tablespoon of butter added just before serving.

2 oz. butter

8 oz. mushrooms, washed, dried and sliced, quartered or chopped

3 fl. oz. Madeira

5 fl. oz. rich brown sauce

½ teaspoon salt

1 teaspoon black pepper

In a deep frying-pan, melt

3 tablespoons of the butter over moderate heat. When the foam subsides, add the mushrooms and cook them for 4 to 5


With a slotted spoon, transfer the mushrooms to a dish and keep warm.

Pour the Madeira and the brown sauce into the pan. Increase the heat to high and bring the liquid to the boil. Boil until the liquid has reduced by half. Remove the pan from the heat and strain the sauce into a bowl. Wipe out the frying-pan and return the mushrooms and sauce to it. Place the pan over low heat. Simmer for a further 2 to 3 minutes. Season the mixture

with the salt and pepper.

Remove the pan from the heat and swirl in the remaining

1 tablespoon of butter if you are serving the sauce immediately. Otherwise, set the pan aside.

Add the butter when you reheat the sauce just before serving.

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