Mushroom & Porcini Purée
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Step 1 of 4
1 of 4
Soak porcini in measured hot water for 20 minutes; lift out and rinse away grit, then filter the liquid through a damp cloth.
Suggested from the step’s words, “20 minutes”.
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What you are cooking with
- 700 g Brown mushrooms, sliced
- 15 g Dried porcini
- 120 ml Hot water
- 60 g Shallot, diced
- 10 g Garlic
- 30 ml Olive oil
- 50 ml Cream
- 3 g Salt