A rich earthy sauce for chicken or steak.
40 g dried porcini mushrooms
40 g butter
2 banana shallot, finely diced
3 cloves garlic, minced
350 ml Madeira
2 tbsp Italian herbs
300 ml double cream
Soak the porcini mushrooms in 350 ml recently boiled water for 10 minutes. Remove the mushrooms, roughly chop, reserve the mushroom stock.
Melt the butter in a saucepan over a medium low heat. Sauté the shallot with a generous pinch of salt for 5 minutes, add the garlic and continue to sauté until the onions are soft and translucent.
Turn the heat to high, add chopped porcini mushrooms and Madeira along with a good grind of black pepper, bring to a boil and allow to bubble until reduced by half. Add the mushroom stock and herbs, reduce by half again.
Add the cream and allow the sauce to thicken slightly for a couple of minutes. Check the seasoning. Pour into a warm jug to serve.
Ingredients
- 40 g dried porcini mushrooms
- 40 g butter
- 2 banana shallots finely diced
- 3 cloves garlic minced
- 350 ml Madeira
- 2 tbsp Italian herbs
- 300 ml double cream
Instructions
- Soak the porcini mushrooms in 350 ml recently boiled water for 10 minutes. Remove the mushrooms, roughly chop, reserve the mushroom stock.
- Melt the butter in a saucepan over a medium low heat. Sauté the shallot with a generous pinch of salt for 5 minutes, add the garlic and continue to sauté until the onions are soft and translucent.
- Turn the heat to high, add chopped porcini mushrooms and Madeira along with a good grind of black pepper, bring to a boil and allow to bubble until reduced by half. Add the mushroom stock and herbs, reduce by half again.
- Add the cream and allow the sauce to thicken slightly for a couple of minutes. Check the seasoning. Pour into a warm jug to serve.