Sauce Forestière
This is my version of this classic French sauce which is particularly tasty served with poultry. A chilled glass of Pouilly-Fumé would be a great pairing with this sauce.
Yield4 servings
Ingredients
Directions
- 1
Thoroughly wash your mushrooms. In a pan over a medium heat, melt your butter - once it is foaming, add your mushrooms and sliced shallot and sauté for approx 8 mins. Season.
- 2
Deglaze the pan with the white wine and then add the stock. Bring to the boil and then simmer until the mixture has reduced by half.
- 3
Add the cream and then simmer for another 5/6 minutes, or until you have the desired consistency.
- 4
Finally stir in the chopped parsley et voila!
