Porcini Cream Sauce

Serves: 6 (300 ml)
Time: 40 mins
Source: Adapted from Paul Gayler's Sauce Book
Goes with: Chicken, gnocchi, pasta - essentially it's a blended duxelles

• 10g dried porcini mushrooms
• 150ml hot chicken/veg stock
• 25g unsalted butter
• 2 shallots, chopped
• 50ml port
• 50ml Madeira
• 60ml double cream
• salt and pepper

1. Rough chop porcini, soak in stock 30 mins
2. Strain porcini, reserve all
3. Heat 10g of the butter, cover and sweat porcini and shallots 5 mins
4. Add port, Madeira, stock, bring to the boil, cook 2-3 mins
5. Stick blend
6. Add cream, cook 3-4 mins
7. Whisk in remaining butter, season to taste