It is the end of January and although it is hard to believe how quickly the first month of the year has come and gone, many of us have been waiting in anticipation for it to end. For some, it is the end of a much-debated “Dry January“, for some the return to normal eating habits – that is if you have been starving yourself after the festive feasting – and for some the end of January plainly means payday!

Regardless of what you are celebrating, the end of the first month of 2016 calls for some kind of reward. Why not treat yourself this weekend to a juicy steak, a millionaire’s mushroom sauce and a good bottle of red?

Chef Pieter shares his recipe for the creamiest of mushroom sauces oozing with umami and Cellarmaster Eugene van Zyl suggests the 2014 Leopard’s Leap Shiraz from the Classic Collection as a smooth accompaniment. Bon appétit!

Millionaire’s Mushroom Sauce Recipe

Ingredients

• 2 tbsp butter
• ½ brown onion, chopped
• 2 garlic cloves, chopped
• 250 g mushrooms (combine your favourites)
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1 cup chicken or vegetable stock
• 1½ cup cream
• Thyme leaves, chopped
• Fresh Parsley, chopped
• Salt and pepper

Method

In a saucepan sweat the onion, garlic and mushrooms. Add the soy sauce, Worcestershire sauce and stock, allow to simmer for 5 minutes.

Pour the cream in the pot and allow to reduce until thickened, place the sauce in a food processor and blend until a coarse consistency is reached.

Add the herbs and season to taste with salt and pepper.