Foresters’ Sauce

• 250 g (8½ oz) wild mushrooms (such as ceps, chanterelles or trompettes) or cultivated mushrooms, or a mixture of the two

Wash the mushrooms carefully and blanch them in boiling salted water for 5 minutes. Drain them, then chop them in a food processor. Melt the butter in a saucepan and brown the shallots over a brisk heat, then add the mushrooms and pour in the cream.

Season with salt and pepper and simmer gently for about 10 minutes, until the sauce begins to emulsify.

Finish the sauce with a lit