Porcini Mushroom Sauce

Ingredients

• 10 g dried porcini mushrooms (Rehydrated in hot water; can be substituted with fresh porcini)
• 10 cl chicken stock (Prepared in advance or from a cube)
• 2 pcs shallots (Can be substituted with 1 small onion)
• 20 cl thick fresh cream (Ideally 30% fat)
• 3 c. à soupe extra virgin olive oil
• 1 pincée nutmeg (Grated to taste)
• à goutte salt (To taste)
• à goutte black pepper (Freshly ground)

Instructions

1. Rehydrating the porcini

   Place the dried porcini mushrooms in a bowl, cover with very hot water and let soak for 15 minutes until fully rehydrated.

   Time: PT15M

2. Draining and pressing

   Drain the porcini using a sieve, then gently press them with the back of a spoon to remove excess water.

   Time: PT2M

3. Preparing the shallots

   Peel the shallots and finely mince them.

   Time: PT5M

4. Heating the oil

   Pour the olive oil into the small saucepan and heat over medium heat for 2 minutes until it shimmers slightly.

   Time: PT2M

   Temperature: feu moyen

5. Sautéing the shallots

   Add the minced shallots, lightly salt them and cook over low heat for 3 minutes until they become translucent, without browning.

   Time: PT3M

   Temperature: feu doux

6. Toasting the porcini

   Add the rehydrated porcini to the saucepan and lightly brown them, stirring constantly for 1 minute.

   Time: PT1M

   Temperature: feu moyen

7. Initial cooking with stock

   Pour about three quarters of the stock (7.5 cl), bring to a boil then simmer for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: ébullition

8. Finishing the stock

   Add the remaining stock (2.5 cl) and continue cooking for an additional 2 minutes.

   Time: PT2M

   Temperature: ébullition

9. Incorporating the cream and seasoning

   Stir in the fresh cream, add pepper, a pinch of nutmeg and adjust salt. Gently bring to a boil for 3 minutes.

   Time: PT3M

   Temperature: feu doux

10. Blending

    Transfer the mixture to a tall bowl and blend with an immersion blender until smooth and velvety.

    Time: PT2M

11. Finishing and serving

    Pour the sauce into a serving bowl, taste and adjust seasoning if needed, then serve immediately with the meat of your choice.

    Time: PT1M

Nutrition Facts

Calories

280

Protein

7 g

Carbohydrates

8 g

Fat

44 g

Fiber

1 g