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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chestnut mushroom, garlic & porcini sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chestnut Mushroom, Garlic & Porcini Sauce is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Chestnut Mushroom, Garlic & Porcini Sauce is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chestnut mushroom, garlic & porcini sauce using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chestnut Mushroom, Garlic & Porcini Sauce:
  1. Prepare A few pieces of dried Porchini, crumbled and soaked in about 50ml boiling water
  2. Prepare 1 large tablespoonful of Porchini and Truffle paste
  3. Make ready 1 punnet Chestnut or other mushrooms finely sliced
  4. Prepare Garlic, crushed. Quantity dependent on your preference
  5. Make ready Half a glass dry white wine
  6. Make ready Knob unsalted butter
  7. Prepare 300 ml Double cream or crème fraiche
  8. Get Black pepper
  9. Prepare Malden Sea salt
Instructions 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’s going to wrap it up with this exceptional food chestnut mushroom, garlic & porcini sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!