Porcini sauce

Yield: 1 servings

Measure Ingredient
¼ ounce Dried porcini or other dried fungi
1 ounce Butter
¾ cup Dry white wine
2 tablespoons Brandy
2 tablespoons Double cream
\N \N Sea salt and freshly ground black pepper

Place porcini or fungi in a bowl, cover with boiling water and leave for an hour. Melt butter, add the drained fungi and the water, simmer for 5 mins, then add the white wine and continue to cook for another 5 mins until the sauce is reduced by a half, now mix in the brandy and cream, seasoning a little. Stir well and serve.

Submitted By SHERREE JOHANSSON On 04-08-95

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