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Introduction

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.

Method

  1. Sauté the mushrooms in 5g of foaming butter until tender & all the juices evaporate then keep to one side
  2. In the same pan soften the shallots & garlic in remaining butter
  3. 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%
  4. Add the chicken stock and reduce by 70%
  5. Add the cream & simmer gently for 15 minutes then fold through the mushrooms
  6. Check seasoning & finish with a squeeze of lemon & freshly snipped chives

To serve

  • This sauce goes perfect with so many dishes, my favourite being with wilted spinach & grilled free-range chicken supreme.