Foamy Boletus Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 shallot (s)
- 1 tablespoon porcini mushrooms, dried, finely ground
- 1 teaspoon, heaped butter
- 1 dash port wine, white
- 1 dash white wine, drier
- 200 ml poultry stock, stronger
- 1 teaspoon, heaped soy lecithin
- 100 ml whipped cream
- salt
- Nutmeg, grated
- Pepper, cubeb pepper, freshly ground
- 1 teaspoon, heaped butter, cold
Print Recipe
Pin Recipe Instructions
- I grind the dried porcini mushrooms in a spice mill with ceramic grinder, if you crumble the dried porcini mushrooms into small pieces before putting them in the spice mill (pepper mill), it works very well.
- Finely dice shallot. 1 TEASPOON. Heat the butter in a saucepan, add the shallot cubes and the ground boletus and sweat until colorless.
- Deglaze with the white wine and port wine, reduce and top up with the poultry stock.
- Reduce again by half, add the cream and bring to the boil. Stir in the lecithin, remove the pot from the fire, strain the contents through a sieve, do not press through, season with salt, pepper and nutmeg and season to taste, froth up with the second heaped teaspoon of the cold butter at high speed with the magic wand and serve immediately with the pasta.
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