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Fast Guide to Serving 5-Star Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook

Hoping to eat Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook a luxurious restaurant's, but for some causes are not able to go to restaurants. This page gonna help you with useful instructions on producing a Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook like a famous chef made.

Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook

We hope you got benefit from reading it, now let's go back to chestnut mushroom, garlic & porcini sauce #mycookbook recipe. To make chestnut mushroom, garlic & porcini sauce #mycookbook you need 9 ingredients and 9 steps. Here is how you achieve it.

To cook an unforgettable Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook, here are the components required:

  1. Get A few of pieces of dried Porchini, crumbled and soaked in about 50ml boiling water.
  2. Get 1 of large tablespoonful of Porchini and Truffle paste.
  3. Provide 1 punnet of Chestnut or other mushrooms finely sliced.
  4. Take of Garlic, crushed. Quantity dependent on your preference.
  5. Use Half of a glass dry white wine.
  6. You need Knob of unsalted butter.
  7. Take 300 ml of Double cream or crème fraiche.
  8. Provide of Black pepper.
  9. Use of Malden Sea salt.

After readying the components, now you are good to cook your tasty Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook by following the procedures on this section:

  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..

Recipe : Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook

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step by step to make Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook

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