150 g Seasonal Wild mushrooms (eg; chanterelle, girolle or oyster)
10 g porcini mushroom soaked in a little hot water
150 ml dry white wine
250 ml rich chicken stock
300 ml whipping cream
Squeeze of lemon juice
Sea salt & ground white pepper to taste
My version of this creamy wild mushroom sauce derives from classical French cuisine, a rich unctuous sauce perfect for Autumn months but can be adapted to suit all seasons, morel & St George mushrooms in the spring time work particularly well then the meaty porcini mushroom in the late autumn with girolles, chanterelles & trompette mushrooms all appearing in season.
The sauce is sure to WOW your guests & can be prepared in advance.
Sauté the mushrooms in 5g of foaming butter until tender &
all the juices evaporate then keep to one side
In the same pan soften the shallots & garlic in remaining
Add wine, juice from the Porcini making sure you discard any
grit left in the bottom of the bowl & thyme to the shallot pan
then reduce by 70%
Add the chicken stock and reduce by 70%
Add the cream & simmer gently for 15 minutes then fold
through the mushrooms
Check seasoning & finish with a squeeze of lemon &
freshly snipped chives
This sauce goes perfect with so many dishes, my favourite being
with wilted spinach & grilled free-range chicken supreme.