Porcini mushroom sauce the fine way

Ingredients for 2 servings:

• 1 shallot(s)
• 20 g butter
• 125 ml red or white wine
• 250 ml Game stock
• 400 g porcini mushrooms, fresh or frozen
• 100 ml cream
• salt and pepper
• chives
• 1 tbsp cream, whipped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

goes well with pan-fried dishes, especially game

Finely chop the shallot, sauté in 10g of butter until translucent, and deglaze with wine. At the same time, add 100g of the finely chopped porcini mushrooms. Reduce this mixture by half (simmer over high heat), then add the stock and reduce again to a third. Meanwhile, sauté the remaining porcini mushrooms with the remaining butter. Blend the reduced mixture with a hand blender or pass it through a fine sieve, add the cream, and cook until creamy. Then add the sautéed mushrooms. Season with salt and pepper. Just before serving, fold in the whipped cream and sprinkle with chives. The sauce takes on an intense porcini flavor and goes excellently with all pan-fried dishes (even fish). If the sauce is not reduced as much, it can also be served as a small starter soup; vary the amount according to taste.