Wild Mushroom sauce

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A wonderful mushroom sauce, to be served over veal, chicken or as a pasta sauce of its own

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Ingredients

200g mixed wild mushrooms (Pine Forrest, Slippery Jack or similar)

20g butter

a splash olive oil

1 shallot peeled and finely sliced

small pinch saffron

½ cup dry white wine

½ cup stock (veal stock if serving sauce with veal and chicken stock if serving sauce with chicken)

½ cup cream

1 tbls finely chopped parsley

 

Method

  • Prepare the mushrooms by washing any dirt off and then cutting into thin strips. (If you are using “Slippery Jack” mushrooms, you will need to peel the brown outer skin off of the top of the mushroom before slicing.)
  • In a wide-based pan sauté shallots in butter and olive oil.
  • When shallots are translucent, add mushrooms and continue to sauté for a further minute or two. Add the wine to deglaze the pan, and then add the stock and saffron. Simmer until the liquid is reduced by two-thirds.
  • Add cream and simmer until the sauce slightly thickens.
  • To serve, pour sauce over cooked meat or pasta and garnish with a little fresh parsley