If you follow me on Twitter or Photogirl on Instagram, you may remember that in March this year (more or less fifteen months ago) we attended the SA Food and Wine Blogger Indaba in Cape Town. Two ladies of fabulousness spending the day in the Big City? Yes, exactly.
After a long day of interesting food blogging related sessions and workshops we were Boland bound; literally weighed down by the enormous goodie bag given to all Indaba delegates. I spent the ride home delving into my treasure trove and revealing each new product, sample and kitchen goodie to the wonder and amazement of my captive audience (as we were on the N1 Kate was literally trapped in the car with me).
One of these products was a bag of dried Porcini Mushrooms from Nouvelle Mushrooms. Now, in the wrong hands – er… ahem Photogirl – this pungent little bag could well be in danger of ending up lost in the back of the pantry. But, Fortune favoured this earthy lot and sent them me.
Since that day in March I have transformed on more than one occasion, the potential of these crisp taupe slivers of porcini mushroom into the delight that is my simple Exotic Mushroom Sauce. (I do love a good oxymoron.)
Drying mushrooms preserves their taste and texture and intensifies their flavour. When you reconstitute porcini mushrooms, your reward is a deep mushroom stock which is the base of this wonderful sauce. In other words, it is that which will have you licking the saucepan.
I serve my (simple) Exotic Mushroom Sauce over aged sirloin with skinny fries on the side. If you forgo the fries, this recipe is “#banting #lowcarb” friendly.
Did I mention the competition? Submit your own mushroom recipe to Nouvelle Mushrooms here and you could win a six month supply of Exotic Mushrooms. I think it is fair to say that that is a lot of mushrooms.
The real celebration today however is not mushrooms, it is this truth: Photogirl can now actually make this sauce herself! Bravo!
- 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
- Place the Nouvelle Dried Porcini Mushrooms in a heatproof jug and pour over the hot water.
- Allow the mushrooms to steep in the hot water for 20 minutes.
- Melt the butter in a non- stick frying pan.
- Add the garlic, lemon zest and thyme and sauté for 1-2 minutes taking care not to burn the garlic.
- Add the mushrooms and toss until they just begin to soften.
- Strain the porcini mushrooms from the mushroom stock and set aside.
- Add the stock to the frying pan and simmer for a few minutes to reduce.
- Add the cream and stir continuously until it comes to the boil.
- Lower the heat and continue simmering until the sauce thickens enough to coat the back of a spoon.
- Add the porcini mushrooms to the pan.
- Season to taste.
- Serve hot.