Hi, I am Elise. Today, I’m gonna show you how to make chestnut mushroom, garlic & porcini sauce #mycookbook recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook Recipe
Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chestnut mushroom, garlic & porcini sauce #mycookbook using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook:
- Get A few pieces of dried Porchini, cbled and soaked in about 50ml boiling water
- Get 1 large tablespoonful of Porchini and Truffle paste
- Make ready 1 punnet Chestnut or other mushrooms finely sliced
- Prepare Garlic, crushed. Quantity dependent on your preference
- Make ready Half a glass dry white
- Prepare Knob unsalted butter
- Take 300 ml Double cream or crème fraiche
- Prepare Black pepper
- Prepare Malden Sea salt
Instructions to make Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook:
- Heat a large non-stick pan to a high heat.
- Add the sliced mushrooms.
- Spread across the pan, turn the heat to medium high. Dry cook without moving until browned and crisp (check the colour by lifting one or two pieces rather than stirring around). - - Once browned then flip over with a fish slice to brown the other side. The mushrooms should release their juices and wither as they brown and crisp.
- Turn down the heat. Add the butter and once melted add the garlic, cook briefly to a golden colour.
- Once browned throw in the ,and turn up the heat to reduce and burn off the alcohol.
- Add the soaked Porchini and Porchini and Truffle paste if using. Stir well.
- Turn down the heat. Add the cream, stir and cook gently to reduce and thicken to a sauce consistency. Loosen with some of the Porcini water if needed.
- Season well with Black pepper and salt.
- If cooking to accompany steak tip any meat juices from resting the steak into the sauce for extra flavour.
So that is going to wrap this up with this exceptional dish chestnut mushroom, garlic & porcini sauce #mycookbook recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
