Porcini mushroom sauce

• Very easy - 10 Min

INGREDIENTS (4 SERVINGS)

• 30 g Borde dried porcini mushrooms
• Olive oil
• 2 shallots
• 250 ml dry white wine
• 1 poultry stock cube
• 250 ml cream
• 1 pinch of salt

PREPARATION

1. Rehydrate the dried porcini mushrooms for 30 minutes. Drain and set aside.
2. Chop the shallots and brown them in olive oil. Leave to cook for 5 minutes.
3. Deglaze with white wine and add the stock cube. Reduce by half.
4. Stir in the porcini mushrooms and cook for a further 10 minutes (all the liquid should have evaporated).
5. Add the cream. Add a little salt and stir. Bring to the boil and leave on the heat for a few seconds.
6. Serve the hot porcini sauce with the dish and side dish of your choice.
7. This sauce is ideal with all meats (white/red) and starchy foods (rice, pasta, potatoes, etc.).