Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chestnut mushroom, garlic & porcini sauce. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Chestnut Mushroom, Garlic & Porcini Sauce is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Chestnut Mushroom, Garlic & Porcini Sauce is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have chestnut mushroom, garlic & porcini sauce using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chestnut Mushroom, Garlic & Porcini Sauce:
- Make ready A few pieces of dried Porchini, crumbled and soaked in about 50ml boiling water
- Make ready 1 large tablespoonful of Porchini and Truffle paste
- Get 1 punnet Chestnut or other mushrooms finely sliced
- Make ready Garlic, crushed. Quantity dependent on your preference
- Make ready Half a glass dry white wine
- Prepare Knob unsalted butter
- Get 300 ml Double cream or crème fraiche
- Prepare Black pepper
- Take Malden Sea salt
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Steps to make Chestnut Mushroom, Garlic & Porcini Sauce:
- 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 wine,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.
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