I went to forest to pick mushrooms and I was already thinking of making a creamy porcini sauce with white wine. Something little fancier than a regular mushroom sauce. I was a little disappointed, because I found only few porcinis and not many other boletes either. But combination of porcini and pine boletes was enough for a sauce, and we enjoyed it with mashed potatoes and seitan roast. Seitan was made with juniper berries and rosemary, and we’ll post a recipe for that on Saturday.
If you don’t have porcini available (or if they’re too expensive) you can use button mushrooms or other mushrooms that stay light coloured when cooked. Don’t use mushrooms that get dark or black when cooked, such as orange birch boletes or slimy spike-caps.
5 dl chopped porcini or other mushrooms
2 tbsp margarine or oil
1 tbsp wheat flour
1 dl white wine
2 dl oat (or soy) cream
salt, white pepper
1 tbsp fresh parsley or 1 tsp dried
Heat the mushrooms until the water comes out. Discard the water or sauté until it has evaporated. Add margarine and chopped shallot and sauté on medium-low heat until shallot is soft and translucent. Stir in wheat flour and after a minute add white wine. Stir well and add cream. Slowly boil 10-15 minutes or until the sauce has reached the desired thickness. Season with salt and pepper and add parsley.