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Dried porcini mushroom sauce
l'Essentiel
Very easy - 10 Min
- Dish type : Porcini
- Difficulty : Very easy
- Preparation time : 10 min
- Cooking time : 25 min
- Recipe family : Traditional
- Cost : €5.30
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Cèpes extra séchés | €5.30 |
Ingredients (4 servings)
- 40 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
- Rehydrate the dried porcini mushrooms for 30 minutes. Drain and set aside.
- Chop the shallots and brown them in olive oil. Leave to cook for 5 minutes.
- Deglaze with white wine and add the stock cube. Reduce by half.
- Stir in the porcini mushrooms and cook for a further 10 minutes (all the liquid should have evaporated).
- Add the cream. Add a little salt and stir. Bring to the boil and leave on the heat for a few seconds.
- Serve the hot porcini sauce with the dish and side dish of your choice.
- This sauce is ideal with all meats (white/red) and starchy foods (rice, pasta, potatoes, etc.).
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