Mushroom sauce

• dried porcini↗2 tbsp tbsp

  mushrooms

• butter↗1 tsp tsp
• shallots↗2

  finely diced

• chestnut mushrooms↗200g g

  sliced

• crème fraîche↗200g g

Step-by-step instructions

1. 1

   Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.