Name: Wild Mushroom and Garlic Cream
Yield: Makes 400ml (14fl oz)
Cuisine: United Kingdom
Ingredients: 225 g (8 oz) wild, chestnut, flat or button mushrooms, sliced or quartered; 1 tablespoon chopped chives; 300 ml (10 fl oz) chicken or beef stock; 2 glasses of white wine; 1 large clove of garlic, crushed; 200 ml (7 fl oz) double or whipping cream; salt and pepper

Preparation info

Makes
400 ml

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

This sauce is an alternative to gravy for roast beef or lamb, creating a completely different flavour for the dishes.

Ingredients

2 glasses of white wine
1 large clove of garlic, crushed
300

Method

In a saucepan, boil together the wine and garlic until just a quarter of the liquid is left. Add the chicken stock, return to the boil and boil until just half the liquid is left. Pour in the cream and simmer for 10 minutes.
Add the mushrooms and gently simmer for a further 5 minutes until the mushrooms are tender. Season with salt and pepper. Add the chives to the

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Wild Mushroom and Garlic Cream

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