Mushroom Purée and Sage Sauce

Ingredients

Mushroom purée

• Shallot 2

• 300g mushrooms

• Fennel seeds 1tbsp

• White wine vinegar 2-3tbsp

• Salt

• Rosemary 2tbsp

• Water 1 cup or 2

• Cream .5-1 cup

Sage sauce

• Chicken stock

• Sage

• Shallots 2

• White wine 150mL

• Lemon

• Salt

Directions

For mushrooms purée thinly dice mushrooms and shallot. Cook on high heat for a few minutes until softened and the water has evaporated. Then add fennel seeds and fresh rosemary sprigs. 1tbsp

Deglaze with 2tbsp white wine vinegar. Add water and let it simmer for 15-20 minutes.

Add heavy cream and bring it to the boil and blitz it. Add salt and lemon zest and it’s ready.

Sage sauce

Cut up shallots roughly and sauté on medium heat until softened. Add 100-150ml white wine. Reduce by half. Add chicken stock 200-250ml Reduce by half. Add .5-1cup cream. Add sage and then let it boil for 1 minutes then blitz. Add fresh lemon juice and honey 1tbsp in blender. Pass through a sieve and it’s ready.

Notes

https://youtu.be/JO5YCoRuZyE?si=atleafJQtTGpd7IT