Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mushroom sauce. 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.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. In a large skillet, melt butter over medium heat. Cook and stir until reduced by half.
