Wild Mushroom Sauce
Accompaniment
Food
Vegetarian
Carol Jackson, head chef at Glenapp Estate, Ayrshire, Scotland
Prep: 10 minutes
Cook: 15 minutes
12 Servings
Ingredients
1 kilo wild mushrooms (fresh, frozen or rehydrated), chopped
8 banana shallots, finely chopped
150ml Marsala wine
200ml double cream
Butter
Method
- Soften the shallots in melted butter
- Add the mushrooms, stir and simmer to cook through
- Pour over the wine, boil and reduce by half
- Add the cream and bring back to the boil
- Liquidise, then sieve into a clean pan. Taste for seasoning and let down with milk if necessary
- Reheat gently before serving, do not boil. Froth with a blitzer for a Cappuccino effect, if desired
- Once made, it can be kept in the fridge for 4 days
