- 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.
- 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.
- Place the mushroom mixer in a food processor or blender and pulse until the mixture is as fine as possible.
- 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.
- 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.
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.
Ingredients
- 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
