On January 16, 2020
By Rebecca Field
Wild mushroom sauce
This is a great one for us as we had a bumper mushroom year in 2019. We have more dried porcini than we can probably eat before the next season begins, but if you aren’t lucky enough to have them growing in your local forest you can always pick some up in the supermarket. It’s well worth it. This is mushroom sauce to die for!
1oz dried porcini
18floz/450ml white wine
70g butter
1 tbs olive oil
3 garlic cloves
1lb fresh mushrooms
1oz plain flour
200ml double cream
truffle oil (optional)
1 – 2 tbs parsley
Soak porcini in hot water for about 30 mins.
Melt butter in medium hot pan. Add olive oil.
Add mushrooms and saute to soften. Add porcini. Sprinkle flour over mushrooms when softened. Add wine and reduce.
Add double cream and parsley. Heat through and add parsley plus truffle oil (if using).
