Step-by-Step Guide to Prepare Eric Ripert Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, chestnut mushroom, garlic & porcini sauce #mycookbook. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:

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

Instructions 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 it up for this exceptional food chestnut mushroom, garlic & porcini sauce #mycookbook recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!