Chestnut Mushroom, Garlic & Porcini Sauce
Chestnut Mushroom, Garlic & Porcini Sauce

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chestnut mushroom, garlic & porcini sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Chestnut Mushroom, Garlic & Porcini Sauce is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Chestnut Mushroom, Garlic & Porcini Sauce is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook chestnut mushroom, garlic & porcini sauce using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chestnut Mushroom, Garlic & Porcini Sauce:
  1. Take A few pieces of dried Porchini, crumbled and soaked in about 50ml boiling water
  2. Get 1 large tablespoonful of Porchini and Truffle paste
  3. Get 1 punnet Chestnut or other mushrooms finely sliced
  4. Prepare Garlic, crushed. Quantity dependent on your preference
  5. Prepare Half a glass dry white wine
  6. Make ready Knob unsalted butter
  7. Prepare 300 ml Double cream or crème fraiche
  8. Take Black pepper
  9. Take Malden Sea salt
Steps to make Chestnut Mushroom, Garlic & Porcini Sauce:
  1. Heat a large non-stick pan to a high heat.
  2. Add the sliced mushrooms.
  3. 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.
  4. Turn down the heat. Add the butter and once melted add the garlic, cook briefly to a golden colour.
  5. Once browned throw in the wine,and turn up the heat to reduce and burn off the alcohol.
  6. Add the soaked Porchini and Porchini and Truffle paste if using. Stir well.
  7. 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.
  8. Season well with Black pepper and salt.
  9. 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 for this exceptional food chestnut mushroom, garlic & porcini sauce recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!