I look forward to mushroom season with the kind of excitement that is usually reserved for kids at Easter when they are about to overindulge in chocolate. With button mushrooms grown year-round, it’s easy to forget that wild mushrooms have a season. So the appearance of pine mushrooms and Slippery Jacks is always welcome. This Sauce Forestiere can go on almost any kind of protein. It’s exceptionally good on a bone in rib eye and for a sneaky side, try it with french fries.
200gm mixed wild mushrooms – I used Slippery Jacks and Pine Mushrooms
1 tblsp butter
200ml heavy cream
Salt and freshly ground black pepper to taste
1/8 tsp cayenne pepper
1/8 tsp freshly grated nutmeg
Clean the Slippery Jacks by removing the outer skin and the spongy section underneath the cap. Wipe the pine mushrooms to remove any pine needles.
Roughly chop both types of mushroom and place in a small saucepan. Add just enough boiling water to cover the mushrooms and cook for 1 minute. Drain immediately. Put the mushrooms in a piece of muslin and squeeze out any excess water.
Place the mushroom mixer in a food processor or blender and pulse until the mixture is as fine as possible.
Over a medium heat melt the butter in a saucepan and add mushroom. Sauté briefly then add salt, pepper, cayenne, nutmeg and cream. Reduce heat to low and simmer for 5 minutes. Pour the sauce forestiere into a serving vessel or straight over your dinner.