Hi, I’m Clara. Today, we’re going to make chestnut mushroom, garlic & porcini sauce #mycookbook recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook Recipe
Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook is something which I’ve loved my entire life.
To bewith this recipe, we must prepare a few ingredients. You can cook chestnut mushroom, garlic & porcini sauce #mycookbook using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook:
- Get A few pieces of dried Porchini, crumbled and soaked in about 50ml boiling water
- Take 1 large tablespoonful of Porchini and Truffle paste
- Take 1 punnet Chestnut or other mushrooms finely sliced
- Get Garlic, crushed. Quantity dependent on your preference
- Get Half a glass dry white
- Get Knob unsalted butter
- Make ready 300 ml Double cream or crème fraiche
- Get Black pepper
- Get Malden Sea salt
Steps to make Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook:
- 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 ,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.
So that is going to wrap this up with this special dish chestnut mushroom, garlic & porcini sauce #mycookbook recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
