Porcini sauce

  • Preparation: 10 min
  • Cooking: 10 min
  • Portions: 4

Ingredients

    500 g of porcini mushrooms

    250 ml of veal broth

    2 gloves of garlic

    1 bouquet of italian parsley 

    1 tbsp oil

    100 ml of fresh cream 35 %

    25g of butter

    salt and pepper

Preparation

Peel and finely chop the garlic

Brush, clean and chop your mushrooms into chunks

Remove stems and finely chop parsley

Heat the oil in a skillet over high heat

Add the garlic, half the parsley and mushrooms and let melt for 4-5 minutes

Stir continuously

Add the hot veal broth, sour cream and remaining parsley

Salt and pepper

Cook 3-4 minutes over medium heat

Add the butter and stir until melted

Adjust seasoning if necessary

Serve hot topped on the dish of your choice

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