If there was an Olympic competition of making the best mushroom sauce, I’d now have a medal. I spent another productive day in my clean, warm kitchen, while outside it rained and blew. Although it’s Saturday, I opted out of the pizza for dinner, too much pizza lately. I’ve made Izzie’s favourite kluski slaskie instead and with them a mushroom sauce that I was very happy with. All those little jars of truffle goodness I brought back from Italy in summer!!<\/p>\n\n\n\n
The sauce started with a chopped and fried shallot and quite a few chopped chestnut mushrooms, slowly fried up, a handful of porcinis and some chicken stock. Black pepper. After about half an hour I added some double cream\/flour\/water mix to thicken it, 2 tbsps of truffle paste and then blitzed it all into smooth sauce and seasoned to taste. Chopped parsley to finish. <\/p>\n\n\n\n
As child was going to eat it, I threw some cooked chopped carrots and green peas in, to make it a bit more nutritious. The said child ended up having 11 dumplings, which made my heart sing! <\/p>\n\n\n\n
Chocolate eclairs were had 2 hours later. \ud83d\ude42<\/p>\n\n\n\n <\/p>","protected":false},"excerpt":{"rendered":" If there was an Olympic competition of making the best mushroom sauce, I’d now have a medal. I spent another productive day in my clean, warm kitchen, while outside it rained and blew. Although it’s Saturday, I opted out of the pizza for dinner, too much pizza lately. I’ve made Izzie’s favourite kluski slaskie instead … Continue reading Mushroom sauce to remember.<\/span> ![\"\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2019\/10\/20191026_181721.jpg\")
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