Foamy porcini mushroom sauce

Ingredients for 2 servings:

• 1 shallot(s)
• 1 tsp, heaped butter
• 1 tbsp porcini mushrooms, dried, finely ground
• 1 shot of dry white wine
• 1 shot of white port wine
• 200 ml chicken stock, strong
• 100 ml whipped cream
• 1 tsp, heaped soy lecithin
• Salt
• Cubeb pepper, freshly ground
• Nutmeg, grated
• 1 tsp, heaped butter, cold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Sauce with dried porcini mushrooms for ravioli, tagliatelle, spaghetti – in short – for all kinds of pasta

First of all: I grind the dried porcini mushrooms in a spice mill with a ceramic grinder. It works really well if you crumble the dried porcini mushrooms before putting them in the spice mill (pepper mill). Finely dice the shallot. Heat 1 teaspoon of butter in a saucepan, add the diced shallots and the ground porcini mushrooms, and sauté until translucent. Deglaze with the white wine and port wine, reduce the heat, and top up with the chicken stock. Reduce by half again. Add the cream and bring to a boil. Stir in the lecithin and remove the pan from the heat. Strain the contents through a sieve, but do not press them through. Season to taste with salt, pepper, and nutmeg. Add the cold butter and whisk until foamy. Serve immediately with your choice of pasta.