Porcini Cream Sauce

Name: Porcini Cream Sauce
Yield: Makes 300 ml
Cuisine: French
Ingredients: salt and freshly cracked black pepper; 10 g dried porcini mushrooms; 150 ml hot chicken or vegetable stock; 2 shallots, chopped; 50 ml port; 150 ml hot chicken or vegetable stock; 25 g unsalted butter; 3 tablespoons lightly thickened chicken jus (optional); salt and freshly cracked black pepper; 50 ml Madeira; 60 ml double cream

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

If you wish to use fresh porcini, replace the dried with 175g washed and chopped fresh ones, cooked in a little butter at the beginning of the recipe.

Great with veal or chicken, or added to a mushroom risotto, gnocchi or pasta.

Ingredients

10 g dried porcini mushrooms
150 ml hot chicken or vegetab

Europe
France
Sauce
Gluten-free

Method

Soak the porcini in the stock for 30 minutes, then strain, reserving the soaking liquid and the porcini separately.
Heat 10g of the butter in a pan and add the soaked porcini and shallots. Cover and sweat for 5 minutes over a low heat.
Add the port, Madeira and reserved stock and bring to the boil. Cook for 2–3 minutes.
Transfer the mixture