Grind dried porcini into powder for creamy mushroom sauce with white wine

Tip: tap a step to mark it as done.

1. Quarter the button mushrooms and finely chop the shallot. Grind the dried porcini into powder.

2. Heat a skillet and add a few drops of water. When the water dances across the surface, the skillet is hot enough. Add the oil, immediately followed by the mushrooms.

3. Cook the mushrooms until golden brown. Don't add too many at once: they contain a lot of water and will steam in an overcrowded skillet. Remove the browned mushrooms.

4. Add the shallot to the skillet, then add the garlic after a minute and sauté until golden. For more sauce with a thicker consistency, add a teaspoon of all-purpose flour now and cook briefly.

5. Add the mustard and cook briefly again.

6. Pour in the white wine, let it reduce, then add the broth.

7. Once the broth has reduced a little, add the cream and powdered dried porcini.

8. Reduce the sauce to your desired consistency, season with salt and pepper, and stir in the browned button mushrooms.

Tip: Heat the skillet until a drop of water starts to “dance” across the surface, then add the oil and mushrooms; otherwise, they will steam in their own juices. Read more: How to make clear, flavorful broth

This recipe was translated from the Slovak original: Sušené hríby rozmixujete na prach a pridáte do omáčky: krémová hubová omáčka so šampiňónmi a bielym vínom