Moms Cookbook

Steinpilzsauce

Creamy porcini sauce from dried ceps with bacon, onion, garlic, parsley and white wine, using the mushroom soaking water for depth. Serve with dumplings or pasta. Serves 4.

Makes
4 servings

Instructions

  1. Soak the porcini in cold water for ½-1 hour; they must be well covered.

  2. Meanwhile chop the onion, garlic, bacon and parsley small.

  3. Render the bacon in a little fat, sweat the onion with it and add the garlic. Cut up the soaked porcini (as you like) and add them to the pan. Sweat the parsley briefly with it.

  4. Deglaze with a little of the mushroom soaking water (careful: only the clear water) and the white wine. Add the granulated stock and the cream. Bring to the boil and thicken with sauce thickener if needed.

  5. Serve with dumplings, spaghetti or other pasta.