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Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook
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Chef :
Sonia DuthieChestnut Mushroom, Garlic & Porcini Sauce #mycookbook
A rich sauce, full of flavour and perfect for steak, chicken, stirred through pasta, a topping for burgers or stirred into a base risotto.
Cooking instructions
* Step 1
Heat a large non-stick pan to a high heat.
* Step 2
Add the sliced mushrooms.
* Step 3
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).
* Step 4
Turn down the heat. Add the butter and once melted add the garlic, cook briefly to a golden colour.
* Step 5
Once browned throw in the wine,and turn up the heat to reduce and burn off the alcohol.
* Step 6
Add the soaked Porchini and Porchini and Truffle paste if using. Stir well.
* Step 7
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.
* Step 8
Season well with Black pepper and salt.
* Step 9
If cooking to accompany steak tip any meat juices from resting the steak into the sauce for extra flavour.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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