- 50 g unsalted butter
- 2 shallots, finely chopped
- 6 - 8 very fresh shaggy Ink cap mushrooms, sliced (or 4 - 6 portabellini mushrooms)
- 125 g brown sugar
- 1 cup white wine vinegar
- 2 cups cream
- 2 anchovy fillets
Heat the butter in a pan. Once melted, fry the shallots until golden brown. Add the mushrooms and fry for a few minutes until soft and cooked through.
Reduce the heat a little, then add the sugar and vinegar, stirring until the liquid has been mostly reduced. Add the cream and stir until the liquid has been reduced again.
Remove the mushrooms from pan and blend with the anchovies. Pass the mixture through a sieve and chill overnight. Store in an airtight jar or bottle.
Serve on toast with baby spinach and a poached egg. (Discover how to poach eggs perfectly here.)