King oyster mushrooms in saffron sauce

Ingredients for 2 servings:

• 2 medium-sized king oyster mushrooms, diced into 1 x 1 cm pieces
• 25 g shallot(s), finely diced
• ½ tsp, levelled powdered sugar
• 1 g garlic, finely chopped
• 2 tbsp Noilly Prat
• 250 ml vegetable stock
• 1 chili pepper(s), scored
• 1 vanilla pod(s), scraped
• 1 pinch of saffron threads
• 100 ml sweet cream, whipped
• 1 pinch of fleur de sel
• 1 pinch(s) white pepper, finely ground
• n. B. flour butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the king oyster mushrooms. Sauté the powdered sugar and finely diced shallot over low heat until translucent. When they begin to release liquid, add the garlic, sauté briefly, and deglaze with Noilly Prat. Add the scraped vanilla pod, chili pod, and saffron threads. Top up with vegetable stock and reduce by 1/3 while simmering. Remove the vanilla pod and chili pod and stir in the whipped cream. Remove the hot sauce from the heat. While still boiling, thicken with flour and butter to the desired consistency, and season with salt and pepper. Fry the diced king oyster mushrooms in a hot pan without fat or oil for about 3-4 minutes, stirring frequently. Add the king oyster mushrooms to the sauce and serve immediately. The sauce is delicious with ravioli, pasta, etc.