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Wild mushroom sauce (Sauce Forestiere)

Recipe by Jo Feehan- Second Helping

This wild mushroom sauce works equally well with proteins like lamb, steak and chicken.  It would be nice with a firm white fish (think Ling, Blue-eye Trevalla, Coral Trout, Emperors and Mahi Mahi) and is to die for with fries.

  • 200gm mixed wild mushrooms – I used Slippery Jacks and Pine Mushrooms
  • 1 tblsp butter
  • 200ml cream (I used the Gippsland double cream from this month’s bag)
  • Salt and freshly ground black pepper to taste
  • 1/8 tsp cayenne pepper
  • 1/8 tsp freshly grated nutmeg
  1. Clean the Slippery Jacks by removing the outer skin and the spongy section underneath the cap. Wipe the pine mushrooms to remove any pine needles.
  2. Roughly chop both types of mushroom and place in a small saucepan. Add just enough boiling water to cover the mushrooms and cook for 1 minute. Drain immediately. Put the mushrooms in a piece of muslin and squeeze out any excess water.
  3. Place the mushroom mixer in a food processor or blender and pulse until the mixture is as fine as possible.
  4. Over a medium heat melt the butter in a saucepan and add mushroom. Sauté briefly then add salt, pepper, cayenne, nutmeg and cream. Reduce heat to low and simmer for 5 minutes.
  5. I have shown this wild mushroom sauce with a rib-eye steak, but it works equally well with other proteins like lamb and chicken, would be nice with a firm white fish (think Ling, Blue-eye Trevalla, Coral Trout, Emperors and Mahi Mahi) and is to die for with fries.

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