Porcini Mushroom Sauce

I made this sauce awhile back but forgot to post on my blog and as many people have asked for the recipe, thought it was about time I wrote it down.

25 g dried porcini mushrooms
4 large chestnut mushrooms chopped
1 onion chopped
2 garlic cloves crushed
1 tsp smoked paprika
2 tsp cornflour
Salt and pepper
1 tbsp rapeseed oil
2 tsp vegan Worcester sauce
Oat milk or cream

Serves 4

Put the mushrooms into a jug, cover with boiling water and leave to soak for 20 mins or as per the instructions on the packet.

Line a sieve with two layers of kitchen roll, drain the mushrooms through the paper, reserving the liquid and repeat again with fresh paper, to ensure any grit is removed, then chop the mushrooms.

Put the cornflour into a dish, add 3 tbsp of the mushroom liquid and mix well to make a thin paste.

Saute the onion and garlic in the oil for 5 mins, until the onions soften, add the paprika and cook for 1-2 mins, stirring to ensure it does not burn.   Add the mushrooms and cook for 10-15 mins, until they are cooked down, then add the liquid and the Worcester sauce and cook for 5 mins.

Add the cornflour mixture to the pan and cook for 2-3 mins, until the mixture starts to thicken, then taste and season with plenty salt and pepper.

At this stage I froze half of the mushroom mixture to use another day.   To finish the sauce blitz with a stick blender and add enough oat milk or cream to make a smooth sauce, adjusting to your taste.

I served with pan fried polenta and mushrooms with a roast vegetable salad and it was delicious.