Porcini Mushroom Sauces…

Have fun preparing this mushroom dish!

a) with lots of crème fraîche…

Soak the mushrooms in lukewarm water.

Sauté minced shallots in clarified butter until soft. Add mushrooms with soaking water and red wine, steam with closed lid at low temperature for ten to twelve minutes.

Add crème fraîche, cook at low temperature for ten minutes.

Season with salt and pepper.

b) a little lighter…

Soak the mushrooms in hot water for ten minutes.

Remove the skin from the onion or possibly the shallot and the garlic and chop very finely. Also chop the sage. Drain the mushrooms and squeeze them well.

In a small frying pan melt the clarified butter. Sauté the onion or shallot, garlic and sage in it, turning.

Add the mushrooms and sauté briefly. Extinguish with the gravy and white wine, bring to a boil.

Add the heavy cream and continue to make the sauce until it thickens slightly. Season strongly with salt and freshly ground pepper and bring to the table.

c) with mushrooms Meanwhile, soak the mushrooms in lukewarm water for at least 120 minutes. Drain well, reserving the liquid that has been strained off.

Cut the raw ham into fine strips. Rinse the mushrooms and cut them into slices. Chop the shallot finely.

Melt the butter and fry the shallot and the raw ham strips in it. Add the mushrooms and cook for about five minutes.

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