A rich earthy sauce for chicken or steak.
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Ingredients
- 40 g dried porcini mushrooms
- 40 g butter
- 2 banana shallots finely diced
- 3 cloves garlic minced
- 350 ml Madeira
- 2 tbsp Italian herbs
- 300 ml double cream
Instructions
- Soak the porcini mushrooms in 350 ml recently boiled water for 10 minutes. Remove the mushrooms, roughly chop, reserve the mushroom stock.
- Melt the butter in a saucepan over a medium low heat. Sauté the shallot with a generous pinch of salt for 5 minutes, add the garlic and continue to sauté until the onions are soft and translucent.
- Turn the heat to high, add chopped porcini mushrooms and Madeira along with a good grind of black pepper, bring to a boil and allow to bubble until reduced by half. Add the mushroom stock and herbs, reduce by half again.
- Add the cream and allow the sauce to thicken slightly for a couple of minutes. Check the seasoning. Pour into a warm jug to serve.
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