Creamy Mushroom Sauce
You can make this sauce using all kinds of fungi, though winter chanterelles, horns of plenty and St George’s mushrooms (as shown here) work particularly well. The herbs too can be varied as you wish – a little finely chopped rosemary is good with chanterelles, or a little chopped ground elder or parsley gives a more delicate flavour.
Serve the sauce tossed into hot pasta, in pancakes, poured over poached chicken or steamed fish, or in any number of ways. You could even try spooning the thickened, creamy mushrooms into vol-au-vent cases for a retro fabulous canapé – in our opinion, long overdue a revival.
- 300g wild or cultivated mushrooms (or use a mixture)
- 30g butter
- 1 sprig thyme, leaves picked
- 2 small shallots or 1 banana shallot, finely chopped
- 2 cloves garlic, finely chopped
- 150ml double cream
- Salt and freshly ground black pepper
- Clean the mushrooms carefully using a brush, wiping away any mud with dampened kitchen paper. Trim and cut into thick slices.
- Set a medium frying pan over a low heat and add the butter. When it has melted, add the thyme leaves and chopped shallot. Cook gently for about 5 minutes until softened, then add the mushrooms. Toss them around to coat them in the butter, then raise the heat slightly and fry the mushrooms for 2 minutes before adding the garlic and cooking until the mushrooms are softened.
- Depending on which mushrooms you use, they may release some juices into the pan. If so, continue to cook until the moisture is evaporated. Once this has happened, add the cream and a little seasoning and simmer the sauce gently until it has thickened to your desired consistency (a little runnier for pasta, a little thicker for stuffing pancakes or filling vol-au-vents).
Recipe by Wild Food UK; development and photos by Otherwise for Wild Food UK