Rich and full of savouriness, this simple creamy mushroom sauce is perfect with steak, chicken or tossed through hot pasta!
2 tbsp dried mushrooms
1 tsp butter
2 shallots, finely diced
200g chestnut mushrooms, sliced
200g crème fraîche
Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins.
In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent.
Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan.
Fold in the crème fraîche, bring to a simmer then season.