As you've probably figured out, there are two ingredients we love above most - namely, cream and butter. There is nothing like the smell of butter sissling away in a hot pan or the the feel of luscious creamed stuff on the tongue.
A couple of days ago we went hunting in the local forest. We went hunting for mushrooms. Not far from the tracks we found great spots where chanterelles, yellowfoot and hedgehog mushrooms thrived. We got a couple of handfuls and went home to make dinner...
To make this the way we did, you'll need:
20 g butter
salt
1 ts freshly ground black pepper
2 tbls white wine vinegar (or white wine - add a bit more)
mushrooms (we used chanterelles, yellowfoot and hedgehog)
(if you're planning this as a sauce on steak or roast, use the pan meat juice as well - if so, you might want to ease up on the butter...)
Here is what you do:
Sort the mushrooms and check again for quality (wouldn't want any extra passengers in there). Be sure to know the species. If you're inexperienced, stick to the safe ones (like chanterell and hedgehog in Norway). Wipe off dirt and moss and cut them in chunks that suits you. Toss the chunks in a really hot and dry pan. When the mushrooms gets golden and moist and start making noise, turn the heat down low and add a good chunk of butter, the pepper and a pinch of salt. Getting excited?... As the mushrooms are all sissled together in wonderful butter (and gravy), pour the cream over it all and add the white wine vinegar (or white wine). Let it simmer. Stir! When it's creamy its done :) Taste it and add salt (or pepper) if needed.
We served this sauce on lamb roast marinaded in thyme and garlic, with Raisin Hell Salad on the side. Yum!
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