How to make porcini mushroom cream sauce
In autumn the soil naturally provides a real gastronomic delight: mushrooms. There are countless varieties and one of the most appreciated in the culinary field is called boletus edulis; this variety gives us an exquisite sweet flavour reminiscent of hazelnuts. There are many ways you can cook this type of mushrooms, but in the next oneHOWTO article we show you specifically how to make porcini mushroom cream sauce, ideal for seasoning meats, fish, pasta dishes, roast potatoes, etc. Pay attention to all the steps and get to work!
Porcini mushrooms are a type of edible mushrooms available in the autumn season and are prized for their mild and sweet flavour. They are characterized by an orange colour in their cap, which has a velvety texture, and a completely edible and rich white fleshy part. We recommend buying fresh quality mushrooms so the sauce has the right consistency and the flavour is to your liking.
The cleaning of the mushrooms is key to a delicious sauce, any traces of accumulated dirt could ruin the whole recipe. The first thing you have to do is wet a paper towel with a little water and gently start removing impurities from all sides of each of the mushrooms until these are left completely clean. It is important that this step is accomplish just before cooking the mushrooms, if you want to save them for later a good way to preserve them is to keep them in the freezer.
Once the mushrooms are very clean you must dice them into a small size with the help of a knife. Then place a pan on the hob with a squirt of olive oil and sauté the mushrooms so they become slightly golden on both sides. It is important that the mushrooms become golden but not burnt.
The next step for making sauce with porcini mushrooms is to add the broth to the pan and, using a wooden spoon, stir to make the cooked mushrooms soak it in. Now is the time to add a little salt and black pepper over the mushrooms to add a touch of flavour.
Put the heat to medium and when you see that the stock has decreased slightly you should gradually add the cream stirring constantly to avoid lumps appearing. Let it all simmer for a few minutes, see how the sauce begins to thicken, and when you get the density that is to your liking remove from heat. If you notice that it has become too thick you can always add a little more broth to return it to a more liquid consistency.
Finally, you can serve the porcini sauce as you you prepared it, with pieces of porcini mushrooms intact, or crush these in a blender to make it completely smooth and soft. This recipe is perfect for seasoning meats, fish and pasta dishes, so do not hesitate to try and give your meals a different touch.
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- If you want to give the sauce a sharper taste, crush a garlic clove and sautée slightly with the mushrooms.