Dips / Sauces

Recipe

1. Pour the boiling water over the dried mushrooms and let them soak for 15 minutes. Once softened, drain them in a fine-mesh sieve and reserve the strained soaking liquid. Chop the rehydrated mushrooms.
2. In a large frying pan, heat oil and butter over medium heat. Add the shallot and cook for 3 minutes until softened.
3. Add the wild mushrooms, button mushrooms and thyme sprigs. Sauté for 5 minutes.
4. Reduce the heat to medium, then add the wine, chicken stock, and 60 ml of the strained soaking liquid. Scrape the bottom of the pan to loosen all caramelized brown bits. Simmer until the sauce begins to thicken.
5. Whisk in the EKABE 30% cream until fully combined, then lower the heat. Simmer for another 5 minutes and season with salt and pepper.