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
