Orlando’s Wild Mush­room Sauce

(serves 2, just barely)

Fry 175g mixed wild and cul­ti­vated mush­rooms in a knob of but­ter till brown. Add a finely chopped shal­lot and lightly brown, then stir in 100ml red or white wine [I used a nice Aus­tralian chardon­nay] and 425g veal stock. Bring to the boil and strain into a clean pan, reserv­ing the mush­rooms. Boil to reduce to 150 ml. When ready to serve, keep sauce at a low sim­mer and grad­u­ally beat in 175g chilled but­ter cut in pieces, till thick and glossy. Add mush­rooms, heat through, and serve.

Print This Post Print This Post

No comments yet

Leave a Reply:

Notify me of followup comments via e-mail. You can also subscribe without commenting.

*these fields are required