Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, chestnut mushroom, garlic & porcini sauce #mycookbook. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook chestnut mushroom, garlic & porcini sauce #mycookbook using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook:

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

Steps to make Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook:

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.

So that is going to wrap this up for this special food chestnut mushroom, garlic & porcini sauce #mycookbook recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!