1 lb. unsalted butter
1/3 cup of Lea & Perrin’s sauce
1 6 oz. can tomato paste
1 t. curry powder
2 t. dry mustard
1 t. salt
1/4 t. pepper
10 oz. mushrooms sliced thin
(Note: the original recipe called for 1 small can sliced mushrooms; fresh are better put purists are welcome to revert to canned.)
Over a slow heat melt butter and slowly blend in Lea & Perrin’s, then add the sliced mushrooms. Add the tomato paste, rinsing the can clean with a bit of water and adding that to the pot as well. Make a paste of the salt, pepper, curry and dry mustard using 2 T. water and stir into the pot. Bring the sauce to a low simmer and cook for one hour, stirring occasionally. Serve hot over steak.
STORING THIS SAUCE: This sauce keeps well in a clean canning jar in the fridge. If you intend to keep it for a week or more, bring the sauce to a boil and pour into sterilized canning jars and seal with sterile lids. BUT THE SAUCE STILL NEEDS TO BE REFRIGERATED.
Long-term shelf stable canning is not recommended. A boiling water bath will not eliminate bacterial threats (i.e. the big “B” — botulism) in this low-acid food, so that familiar method is out. While one could follow USDA guidelines for pressure canning by finding the ingredient that requires the most time and then processing for that long, it is not advised. The flaw there is that mushrooms require nearly two hours of pressure cooking, making it disproportionate to the ease and availability of making the sauce fresh.
I’d like to thank Eugenia Bone, author of Well Preserved, for her helpful advice on proper canning.