Three Types Of Wild Mushroom In A Wine And Cream Sauce With Saffron Recipe
Ingredients
| Cepes -4 oz (100 g) fresh or or 1 1/2 oz (35 g) dried | ||
| Morels | 4 Ounce, dried | |
| Field mushrooms-4 oz (100 g-fresh | ||
| Oil and butter-2 oz (50 g-mixed | ||
| Small onion | 1 | |
| Or | ||
| Shallots-3 -chopped | ||
| Garlic-1 small clove-chopped | ||
| Wholemeal flour-1 teaspoon | ||
| White port or white wine-2 tablespoons | ||
| Saffron-1 large pinch-ground | ||
| Sea salt and freshly ground black pepper | ||
| Thyme-Small pinch | ||
| Paprika and turmeric-Pinch each | ||
| Single cream | 4 Fluid Ounce | |
| Butter | 2 Ounce | |
| Spring onions | 16 | |
Directions
GETTING READY
1. If using dry mushrooms, soak then in water till them swell up to twice their size.
2. If using fresh mushrooms, dry and trim the stalks
3. Slice and set aside till required
4. Tie the spring onions in a bundle
5. In a large pan of boiling water, boil the scallions for 8 minutes.
6. Drain the scallions, squeeze gently and set aside till required
MAKING
7. In a large saucepan, heat the butter and the oil
8. Add the onions and the garlic
9. Cook for four minutes without browning
10. Dribble the flour on to the pan to absorb the extra fat.
11. Pour the wine into the pan and then add in the saffron
12. Stir in the seasoning, herbs and spices
13. Cook gently for 5 minutes or till done
14. Gently blend in the cream and continue to cook for five minutes
15. Strain the sauce
16. Heat butter in another pan, and cook the three varieties of mushroom separately for three minutes each
17. Drain and arrange on a serving dish
FINALIZING
18. In a large serving platter, lay out the mushrooms, alternate with the scallions or spring onions.
19. Just before serving, drizzle the sauce over the mushrooms and the onions.
SERVING
20. Serve with toasted bread and fresh wholemeal rolls
1. If using dry mushrooms, soak then in water till them swell up to twice their size.
2. If using fresh mushrooms, dry and trim the stalks
3. Slice and set aside till required
4. Tie the spring onions in a bundle
5. In a large pan of boiling water, boil the scallions for 8 minutes.
6. Drain the scallions, squeeze gently and set aside till required
MAKING
7. In a large saucepan, heat the butter and the oil
8. Add the onions and the garlic
9. Cook for four minutes without browning
10. Dribble the flour on to the pan to absorb the extra fat.
11. Pour the wine into the pan and then add in the saffron
12. Stir in the seasoning, herbs and spices
13. Cook gently for 5 minutes or till done
14. Gently blend in the cream and continue to cook for five minutes
15. Strain the sauce
16. Heat butter in another pan, and cook the three varieties of mushroom separately for three minutes each
17. Drain and arrange on a serving dish
FINALIZING
18. In a large serving platter, lay out the mushrooms, alternate with the scallions or spring onions.
19. Just before serving, drizzle the sauce over the mushrooms and the onions.
SERVING
20. Serve with toasted bread and fresh wholemeal rolls
Chef
