Exotic Mushroom Sauce
Serves: 4
  • 25 g Nouvelle Dried Porcini Mushrooms
  • 125 ml (½ C) hot water
  • 30 ml (2 T) butter
  • 1 clove garlic, crushed
  • zest of one lemon
  • 4 sprigs thyme
  • 125 g white shimeji mushrooms, wiped and separated
  • 125 g baby button mushrooms, wiped
  • 250 ml cream
  • salt and freshly ground black pepper
  1. Place the Nouvelle Dried Porcini Mushrooms in a heatproof jug and pour over the hot water.
  2. Allow the mushrooms to steep in the hot water for 20 minutes.
  3. Melt the butter in a non- stick frying pan.
  4. Add the garlic, lemon zest and thyme and sauté for 1-2 minutes taking care not to burn the garlic.
  5. Add the mushrooms and toss until they just begin to soften.
  6. Strain the porcini mushrooms from the mushroom stock and set aside.
  7. Add the stock to the frying pan and simmer for a few minutes to reduce.
  8. Add the cream and stir continuously until it comes to the boil.
  9. Lower the heat and continue simmering until the sauce thickens enough to coat the back of a spoon.
  10. Add the porcini mushrooms to the pan.
  11. Season to taste.
  12. Serve hot.
Recipe by Pomegranate Days at http://www.pomegranatedays.co.za/exotic-mushroom-sauce/