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Sauce of dried mushrooms with cream
This sauce of dried mushrooms with cream has a deep yet delicate flavour. The cream gives the sauce a creamy consistency and helps balance the strong mushroom flavor. It is one of my favorite sauces.
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Ingredients
number of servings
4
- 50 g dried mushrooms
- 2 Spoons butter
- 1 a piece medium onion
- 2 Cloves garlic
- 200 ml cooking cream
- salt and pepper to taste
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Directions
40 min.
1. Step
Soak the dried mushrooms in water and let them swell for about 30 minutes. After this time, drain the mushrooms, but do not pour off the water - it will be useful in the sauce. I usually let the mushroom broth stand to allow the impurities to settle, and then carefully strain it out.
2. Step
Finely chop the onion and coarsely chop the garlic. Melt the butter in a pan and fry the onion and garlic until they are soft and transparent.
3. Step
Add the swollen mushrooms to the pan and gently fry them together with the onion and garlic.
4. Step
Then pour into the pan the broth in which the mushrooms have swelled, and let it cook until the volume is reduced by half. This will give the sauce a more intense mushroom flavour.
5. Step
Finally, add the cream to the pan and stir. Allow the sauce to simmer for a while to allow the cream to combine properly with the other ingredients. Season with salt and pepper to taste.
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