How To Make Wild Mushroom Sauce

Name: How To Make Wild Mushroom Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 10 g unsalted butter; 2 x shallots finely sliced; 2 x cloves garlic crushed; A few thyme leaves; 150 g chestnut mushrooms; 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; Snipped chives

10 mins
30 mins
easy

Recipe by

Jeff Baker

Ingredients

10 g unsalted butter
2 x shallots finely sliced
2 x cloves garlic crushed
A few thyme leaves
150 g chestnut mushrooms
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
Snipped chives

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

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 butter
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

To serve