Exotic mushroom sauce

Ingredients

Today's post, as promised, is a cooking report. This recipe is one of my favourites, because it works with any mushrooms. However, as mentioned in the previous post, it is especially great with firm-textured mushrooms that have strong flavour, and this time I had plenty of those!

Ingredients:

125g exotic mushrooms (mixture of yellow oyster, pink oyster and shimeji)
100g Scotch bonnet mushrooms
several shallots
a few garlic cloves

After adding the white wine

1 tablespoon of olive oil
glass of white wine
glass of double cream
bay leaf and peppercorns, salt

Method:

Heat the olive oil in a frying pan and add mushrooms and chopped shallots. Cook on medium high heat stirring frequently until shallots begin to soften. Add chopped garlic, bay leaf and peppercorns, keep stirring. After a minute or so pour in the wine.

Almost ready!

Increase heat to the maximum and wait for liquid to reduce by half. Transfer the mixture to a saucepan, stir in the cream, add salt if needed. Bring to the boil, then cover with lid, reduce the heat to the minimum and cook for a further 15-20 minutes. Turn off the heat and let the covered pot stand for 5 minutes or so. Serve with rice or pasta and green salad. It is best to eat it straight away, but it is also ok to reheat it the next day, or even use it as cold spread on toast.

The recipe will serve 2-3, if you need to feed more, just double the ingredients. Enjoy, and see you tomorrow!