“Mushroom Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

12        oz. mushrooms, quartered

¾         chicken stock, heated

2          tablespoons chopped salad burnet, or 1 tablespoon chopped

savory

Salt

Freshly ground black pepper

2-1/2  fl. oz. sour cream

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Preparation time: 10 minutes

Cooking time:         20 minutes

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  1. Put the mushrooms into a saucepan with the stock, and bring to the boil, then lower the heat and simmer for 10 minutes, half covered.
  2. Add the salad burnet and season to taste with salt and pepper. Simmer for a further 5 minutes, then stir in the soured cream (do not allow to boil, or the sauce will separate).
  3. Puree briefly in a food processor or electric blender, and serve hot, with a roast chicken or game.

 

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