Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chestnut mushroom, garlic & porcini sauce #mycookbook. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Add the garlic and cook for another minute or so. Add the chopped parsley, mix gently. Place a wide frying pan over a medium heat. Add the butter or oil and then when melted or hot, add the mushrooms.
Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have chestnut mushroom, garlic & porcini sauce #mycookbook using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook:
- Make ready A few pieces of dried Porchini, crumbled and soaked in about 50ml boiling water
- Take 1 large tablespoonful of Porchini and Truffle paste
- Take 1 punnet Chestnut or other mushrooms finely sliced
- Prepare Garlic, crushed. Quantity dependent on your preference
- Get Half a glass dry white wine
- Prepare Knob unsalted butter
- Make ready 300 ml Double cream or crème fraiche
- Get Black pepper
- Take Malden Sea salt
Add the wine and bring to a simmer, reduce the liquid by half. Heat the olive oil in a large frying pan. Add the mushrooms and continue to fry on a high heat until the mushrooms are just browned - if. The chestnut mushroom (Agrocybe Aegerita, agrocybe cylindracea or Cyclocybe aegerita) is a type of mushroom that belongs to the white rot fungi.
Steps to make Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook:
- Heat a large non-stick pan to a high heat.
- Add the sliced mushrooms.
- 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.
- Turn down the heat. Add the butter and once melted add the garlic, cook briefly to a golden colour.
- Once browned throw in the wine,and turn up the heat to reduce and burn off the alcohol.
- Add the soaked Porchini and Porchini and Truffle paste if using. Stir well.
- 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.
- Season well with Black pepper and salt.
- If cooking to accompany steak tip any meat juices from resting the steak into the sauce for extra flavour.
Add the mushrooms and continue to fry on a high heat until the mushrooms are just browned - if. The chestnut mushroom (Agrocybe Aegerita, agrocybe cylindracea or Cyclocybe aegerita) is a type of mushroom that belongs to the white rot fungi. You might also hear them called Black Poplar or Swordbelt Mushroom. They are characterized by their almost flat cap and their gills have colors that range from light to dark browns. Slice the mushrooms roughly and set aside.
So that is going to wrap this up for this exceptional food chestnut mushroom, garlic & porcini sauce #mycookbook recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
