Porcini cream sauce
This sauce tastes wonderful with pasta dishes.
Approximately 30g dried porcini mushrooms
about 50g lean bacon cubes
1 shallot
1 clove of garlic
125ml red or port wine
about 150ml game fund
100ml cream
Pour the porcini mushrooms with 125ml of hot water and let soak for about 2-3 hours.
Fry bacon, sauté shallot and 1 clove of garlic. Add mushrooms and lightly sauté, deglaze with wine, add porcini mushroom (sift) and add the stock, bring to the boil once - reduce to about 2/3. Simmer gently for about 15 minutes. Add chopped parsley, pepper and salt.
It is also possible to extend the sauce by adding chopped mushrooms, but the tasty porcini mushroom taste is retained.
