Porcini mushroom sauce
A really good porcini mushroom sauce that doesn't require much effort. Dumplings or pasta round off the dish perfectly.
Ingredients
- 30 g dried porcini mushrooms
- 1 shallot
- 1 garlic clove
- 1 - 2 tbsp fresh parsley
- salt and pepper to taste
- 500 ml water
- 3 - 4 tsp Spelt flour type 630
Instructions
- Wash the porcini mushrooms well in a sieve. Make sure that any sand is removed.
- Soak in cold water for at least 30 minutes, depending on the size.
- Then pour away the soaking water and rinse the mushrooms again in a sieve with water.
- Cut the porcini mushrooms into smaller pieces.
- Simmer in a pan with water and the finely peeled and chopped shallot for approx. 25 minutes.
- Then season with salt and pepper.
- Mix the flour in an extra cup with 3 tablespoons of cold water until smooth, then stir into the hot mushroom mixture and bring to the boil.
- Stir in the fresh parsley at the end.