Porcini Mushroom Sauce
Recipe by Philippe's Kitchen
A creamy porcini sauce, ideal for enhancing meats, poultry or pasta. This recipe uses rehydrated dried porcini mushrooms, chicken stock, fresh cream and a pinch of nutmeg for a rich and aromatic flavor.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
28m
Prep
18m
Cook
10m
Cleanup
56m
Total
Cost Breakdown
Total cost:$5.98
Per serving:$1.49
Critical Success Points
- • Complete rehydration of the porcini (15 min).
- • Do not brown the shallots during cooking.
- • Toast the porcini just enough to release aromas.
- • Cook over low heat after adding the cream to avoid separation.
- • Blend until achieving a perfectly smooth texture.
Safety Warnings
- • Be careful of hot oil splatters when sautéing.
- • Handle the immersion blender carefully to avoid hot liquid splashes.
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