1-2 dl dried mushrooms (depending on how strong-tasting mushrooms are used)
2 dl cream
1 ts dried thyme
white pepper and salt to taste
- Dice the shallot and sauté it in a frying pan until soft. Chop up the dried mushrooms.
- Add the mushrooms and cream to the frying pan and let it simmer. Add the spices.
- Let the sauce simmer until rich and creamy.
This sauce goes very well with lean game meat, especially made with stronger mushrooms, such as funnel chanterelles and black turmpets. This also works with other lean meats by using mushrooms with milder taste, such as porcini and chanterelles.