I really fancied this after a colleague ate some for lunch the other day. I have to say the recipe was a bit disappointing and lacked a really deep mushroom flavour. I think next time I will vary the mushrooms more to add more depth. But it was nice, don’t get me wrong!
For 6 servings you need
30g dried porcini mushrooms soaked in 1 litre of boiling water for 30 mins
400g mixed mushrooms, roughly chopped
1 onion, diced
4 cloves garlic, crushed
3 oz butter
200ml double cream
100ml white wine
salt and pepper
chopped parsley to serve.
Begin by sweating the onions and garlic in the butter over a low, gentle heat. Let them get really soft but don’t let them colour at all. Add the mushrooms and continue to sweat for another 20 mins or so. Strain off the dried mushrooms (reserving the liquid) and chop before adding to the pan with the onions and fresh mushrooms. Add the mushroom liquid, wine, milk and seasoning and simmer for 30 mins. Add the cream, check the seasoning and serve in hot bowls scattered with the chopped parsley.