Sherry and mushroom sauce

Method

1. Pour the sherry and stock into a saucepan, bring to a simmer, then reduce over a high heat to about 300ml liquid.
2. Meanwhile, melt 1 knob of butter in a pan and gently fry the shallots and garlic for 5 minutes or until soft. Add the chestnut mushrooms and cook for 5 minutes or until golden. Stir in the cream and the reduced sherry/stock, then bubble over a medium heat for a few minutes.
3. Heat the oil and remaining butter in a pan over a high heat and, when foaming, add the exotic mushrooms. Taste, season, then fry, stirring frequently, for 3-4 minutes.
4. Stir the exotics into the sauce, bubble for 2 minutes and season to taste. Serve hot.

Serve over our pink peppercorn-rubbed rump cap of beef.