Ingredients

• 100g Shallot
• 100g Button Mushroom
• 1 tablespoon Unsalted Butter
• 1 tablespoon Olive Oil
• 2 Garlic Cloves
• 75g Brandy
• 2 teaspoons Worcestershire Sauce
• 80g Double Cream

Tools

• Wooden spoon
• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add unsalted butter and olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 1 min 30 sec, 100°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice shallot into the kCook bowl with direct prep attachment
10. Add button mushroom to the kCook bowl with direct prep attachment
11. Turn direct prep attachment to position 2
12. Add garlic clove to the kCook bowl
13. Cook with filler cap fitted - 7 min, 140°C, speed 3
14. Then add brandy and worcestershire sauce to the kCook bowl
15. Cook with filler cap removed - 5 min, 98°C, speed 3
16. Then add double cream to the kCook bowl
17. Cook with filler cap fitted - 2 min, 98°C, speed 3
18. Season to taste
19. Serve

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