Creamy mushystuff wild mushroom sauce:
Prep: 2 mins.
Cooking: 15 mins.
Course: Side dish-ish….
(but could be full starter or veggie main if modified a little).
Rating: 3: Moderate
It’s lovely, soft and creamy and goes beautifully with moistly cooked chicken, pork or turkey.
- Wild mushrooms from the reduced cabinet (shitake, oyster, sheep’s foot, lion’s mane, phoenix fir … two types if possible…. If not, well…….)
- Bag of baby spinach leaves
- 2 glasses white wine – dry if poss.
- Small pot of single cream
- Oil & butter
- Oil the pan & put on to heat up. When warm, add the butter – about three ‘knobs’, but you can make the knobs as big as you wish.
- Roughly slice the mushrooms and throw in. Give the pan a shake and then leave it alone for the mushrooms to cook for about four minutes or so, on a lowish heat. The butter shouldn’t be allowed to burn and the pan can be moved about so that the butter is kept moving, but don’t chivvy the mushrooms about too much or they’ll start to drown in their own moisture.
- Turn up the heat and pour in the white wine, letting the wine reduce to about a third of the original.
- When that has been achieved, just throw in the baby spinach leaves and pour the cream on top straight away. Stir around gently, adding a little seasoning of freshly ground black pepper and granular sea salt to taste, then quickly serve onto the plates beside the meat.