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4
Medium
By Kit Chapman
Published 1995
Heat the butter in a pan and sauté the shallots and garlic until softened but not coloured. Stir in the mushrooms, cover and simmer slowly for 30 minutes. Remove the lid and continue cooking until most of the liquid has evaporated.
To make the truffle sauce, pour the cream into a heavy-based pan, bring to the boil and reduce until thickened to a coating consistency. Pour the stock and w