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Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook
Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook

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We hope you got benefit from reading it, now let’s go back to chestnut mushroom, garlic & porcini sauce #mycookbook recipe. You can cook chestnut mushroom, garlic & porcini sauce #mycookbook using 9 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook:
  1. Prepare A few pieces of dried Porchini, crumbled and soaked in about 50ml boiling water
  2. Provide 1 large tablespoonful of Porchini and Truffle paste
  3. You need 1 punnet Chestnut or other mushrooms finely sliced
  4. Provide Garlic, crushed. Quantity dependent on your preference
  5. Provide Half a glass dry white wine
  6. You need Knob unsalted butter
  7. Prepare 300 ml Double cream or crème fraiche
  8. Use Black pepper
  9. Get Malden Sea salt
Steps to make Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook:
  1. Heat a large non-stick pan to a high heat.
  2. Add the sliced mushrooms.
  3. Spread across the pan, turn the heat to medium high. Dry cook without moving until browned and crisp (check the colour by lifting one or two pieces rather than stirring around). - - Once browned then flip over with a fish slice to brown the other side. The mushrooms should release their juices and wither as they brown and crisp.
  4. Turn down the heat. Add the butter and once melted add the garlic, cook briefly to a golden colour.
  5. Once browned throw in the wine,and turn up the heat to reduce and burn off the alcohol.
  6. Add the soaked Porchini and Porchini and Truffle paste if using. Stir well.
  7. Turn down the heat. Add the cream, stir and cook gently to reduce and thicken to a sauce consistency. Loosen with some of the Porcini water if needed.
  8. Season well with Black pepper and salt.
  9. If cooking to accompany steak tip any meat juices from resting the steak into the sauce for extra flavour.

Add onions and garlic, and sauté until translucent. It is a stunning example of a mushroom with small rounded brown caps, bits of the veil often stick to the cap after it has opened before harvest. A Chestnut Mushroom is the same mushroom as white button mushrooms, but they are a variation that grows brown instead of white, giving it a tan-coloured top. The common name chestnut has been mistakenly applied to the baby bella or crimini mushroom, because of the shape and color. Here's a quick and easy mushroom recipe - Roasted Mushrooms in Garlic Butter, finished with an optional squeeze of lemon and sprinkle of thyme leaves which goes beautifully with golden brown mushrooms baked in the oven.

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