Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook.
You can cook Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook using 9 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook
- Prepare A few of pieces of dried Porchini, crumbled and soaked in about 50ml boiling water.
- It's 1 of large tablespoonful of Porchini and Truffle paste.
- It's 1 punnet of Chestnut or other mushrooms finely sliced.
- Prepare of Garlic, crushed. Quantity dependent on your preference.
- It's Half of a glass dry white wine.
- You need Knob of unsalted butter.
- You need 300 ml of Double cream or crème fraiche.
- Prepare of Black pepper.
- You need of Malden Sea salt.
Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook step by step
- Heat a large non-stick pan to a high heat..
- Add the sliced mushrooms..
- Spread across the pan, turn the heat to medium high. Dry cook without moving until browned and crisp (check the colour by lifting one or two pieces rather than stirring around). Once browned then flip over with a fish slice to brown the other side. The mushrooms should release their juices and wither as they brown and crisp..
- Turn down the heat. Add the butter and once melted add the garlic, cook briefly to a golden colour..
- Once browned throw in the wine,and turn up the heat to reduce and burn off the alcohol..
- Add the soaked Porchini and Porchini and Truffle paste if using. Stir well..
- Turn down the heat. Add the cream, stir and cook gently to reduce and thicken to a sauce consistency. Loosen with some of the Porcini water if needed..
- Season well with Black pepper and salt..
- If cooking to accompany steak tip any meat juices from resting the steak into the sauce for extra flavour..
