Porcini mushroom cream sauce
By Brian Turner
From Ready Steady Cook
Ingredients
- 25g/1oz unsalted butter
- 1 clove garlic, finely chopped
- Β½ shallot, finely chopped
- 75g/3oz porcini mushrooms, rehydrated in warm water and roughly chopped
- 50ml/2fl oz double cream
Method
Melt the butter in a small saucepan over a medium heat. Add the garlic and shallot and fry gently for two minutes, or until softened.
Add the porcini mushrooms and double cream and simmer gently for five minutes.
Serve warm with steak or other cooked meat.
