mushroom sauce
rating:For chicken or pasta - serves 4
15-20g dried porcini
500ml hot water
2 tbsp olive oil
1/2 onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp chopped thyme leaves
300g mushrooms, sliced
juice of half a lemon
2 tbsp chopped parsley
3 tbsp creme fraiche
salt and black pepper
Soak the porcini in the hot water for at least 30 minutes. Drain (reserving the water) and finely chop.
Heat the oil in a large pan, and cook the onion for 5 minutes. Then add porcini, garlic, mushrooms and thyme. Cook for a further 5 minutes then add the porcini water.
Bring to a simmer, and reduce the sauce until the water is almost absorbed. Remove the pan from the heat, add lemon juice and parsley. Stir in the creme fraiche and season well.
