Dried Mushroom Sauce

By Tomasz Strzelczyk · 60 min

Ingredients

Instructions

1. Put the 60 g dried mushrooms in a large bowl, cover them with boiling water and leave for about 15 minutes until soft.
2. Rinse the rehydrated mushrooms under running water to remove any grit, then transfer them to a pot with the 3 bay leaves and cover with hot water.
3. Once the water in the pot comes to a boil, simmer for about half an hour until the mushrooms are very soft.
4. Meanwhile, dice the large onion and fry it in clarified butter until it turns golden.
5. Stir in half a tablespoon of wheat flour and fry briefly.
6. Gradually add the mushroom broth, stirring, and simmer or stew the sauce gently.
7. Take out the bay leaves and the mushrooms, then blend the remaining mushrooms until smooth and add the purée to the sauce.
8. Season with salt, freshly ground black pepper and a pinch of thyme, then add the 100 ml cream if you like, and bring the sauce to the boil.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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