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.