Mushroom and green peppercorn sauce

Ingredients

• 4 big black mushrooms roughly chopped (or 250g mushrooms of your choice like button or portobello )
• 10 stems spring onion finely sliced
• 3 garlic cloves finely chopped
• 2 Tbls green peppercorns
• 1 tsp hot English Mustard
• 1 Tbls brandy
• 250 ml cream
• 1 handfull thyme (parsley also works well)
• salt and pepper to season

Instructions

1. 1

   Fry spring onion, garlic and mushrooms.

2. 2

   Grind 2 Tbls of Madagascar green peppercorns in mortar and pestle.

3. 3

   Make sure there is no liquid in the pan now add salt and pepper to taste.

4. 4

   Add the ground peppercorns to the mushrooms.

5. 5

   Add 1 tsp hot English mustard.

6. 6

   Add 1 Tbls brandy to mushroom mix.

7. 7

   Carefully light the brandy.

8. 8

   Add 1 cup of cream.

9. 9

   Bubble for 4 minutes.

10. 10

    Stir to ensure the sauce thickens.

11. 11

    Add herb of your choice. Thyme is a perfect herb for mushrooms.

12. 12

    Serve over pan seared fillet or your choice of pasta.