Peppercorn mushroom sauce

This sauce will blow your mind! You must make this and experience this amazing mixture of flavors. You could serve this with beef, lamb and chicken! 

I promise you there will not be one person who will not absolutely love this creation of perfection!

If you want to enhance any of your dishes, this is a must go to!

Can’t wait to hear about your experience :)

Peppercorn mushroom sauce ingredients:

-   3 shallots

-   Oregano

-   Thyme

-   Butter

-   Oil

-   Mustard

-   Green peppercorn (if you can’t find this you can use a teaspoonful of capers, however even they are similar in taste, they are not the same)

-   Marsala wine

-   1 box of baby portobello mushrooms (or mushroom of your choice)

-   Black pepper

-   Salt (or bouillon)

-   Half and half (light)

Instructions:

-   Cut up the shallots fine

-   Sauté the shallots in a large frying pan until lightly browned

-   Add in your spices: a pinch of oregano, a pinch of thyme, a pinch of black pepper, a pinch of salt or instead of salt you can use 1 teaspoon of bouillon

-   Mix this together

-   Add in half of a butter cube

-   Add in a teaspoon of mustard of your choice

-   When the butter is melted add in ½ of a cup marsala wine

-   Add in about 4- 5 mushrooms cut up in small pieces

-   Once this is cooked, put it in a blender and blend it until it’s very smooth. (I use the Nutri Bullet Blender Combo. Best Deal in Costco. It does a really good job with everything.)

-   Add it back into the frying pan and add in ½ of a cup half and half and mix it up

-   In the meantime, cut the mushrooms into small pieces and add it now to the sauce

-   Cook this until the mushrooms are soft and stir it. This should thicken up. You can add more cream if the dish needs it.

-   Add in a teaspoon of green peppercorn and cook it for another few minutes

-Once it’s cooked, take it off the heat and put a top on it.