Porcini sauce

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


    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


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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