Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, chestnut mushroom, garlic & porcini sauce #mycookbook. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook is something that I’ve loved my entire life.

Grow Organic Mushrooms at home: Morel, Shiitake, Oyster, Reishi. Add the garlic and cook for another minute or so. Add the chopped parsley, mix gently and season with salt and pepper. Pop the hot toast on a warm plate, spread with butter if you want, and spoon over the hot mushroom mix.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook chestnut mushroom, garlic & porcini sauce #mycookbook using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook:

1. Prepare A few pieces of dried Porchini, crumbled and soaked in about 50ml boiling water
2. Get 1 large tablespoonful of Porchini and Truffle paste
3. Get 1 punnet Chestnut or other mushrooms finely sliced
4. Take Garlic, crushed. Quantity dependent on your preference
5. Take Half a glass dry white wine
6. Get Knob unsalted butter
7. Get 300 ml Double cream or crème fraiche
8. Get Black pepper
9. Take Malden Sea salt

Add the mushroom mixture to the processor, along with the porcini paste, breadcrumbs and lemon zest. Water chestnuts are a common ingredient in a number of Asian cuisines. In fact they are not nuts at all, but a vegetable. Even so, they do have a great nutty flavour with a little sweetness.

Instructions to make Chestnut Mushroom, Garlic & Porcini Sauce #mycookbook:

1. Heat a large non-stick pan to a high heat.
2. Add the sliced mushrooms.
3. Spread across the pan, turn the heat to medium high. Dry cook without moving until browned and crisp (check the colour by lifting one or two pieces rather than stirring around). - - Once browned then flip over with a fish slice to brown the other side. The mushrooms should release their juices and wither as they brown and crisp.
4. Turn down the heat. Add the butter and once melted add the garlic, cook briefly to a golden colour.
5. Once browned throw in the wine,and turn up the heat to reduce and burn off the alcohol.
6. Add the soaked Porchini and Porchini and Truffle paste if using. Stir well.
7. Turn down the heat. Add the cream, stir and cook gently to reduce and thicken to a sauce consistency. Loosen with some of the Porcini water if needed.
8. Season well with Black pepper and salt.
9. If cooking to accompany steak tip any meat juices from resting the steak into the sauce for extra flavour.

In fact they are not nuts at all, but a vegetable. Even so, they do have a great nutty flavour with a little sweetness. Their health benefits should be noted as well. Together with the health benefits of mushrooms and garlic, this mushroom chestnut puree is a healthy dish. Heat olive oil in a frying pan over medium-high heat.

So that’s going to wrap this up with this special food chestnut mushroom, garlic & porcini sauce #mycookbook recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!