Using up: mushrooms, cream
We popped into Bristol on Wednesday to buy my iPhone (bounce!), and found that the farmers’ market was on. Bristol is really badly served for food markets; this one is nice, but we work at home and so it’s not easy to pop into town during the week on a regular basis. The freezers were full, and we were well stocked too, but we bought a couple of Pieminister pies, which we had for lunch when we got home, a couple of beautiful muffins (white choc and raspberry, and double choc chip), a bag of Worcester Pearmain apples, three varieties of sausage, a small punnet of local strawberries (hence the cream left over), and these lovely chestnut mushrooms.
So – a mushroom sauce.
Finely chopped two shallots and about five cloves of garlic. Cut the mushrooms into chunks of about 1.5cm. Put this lot in a pan with a BIG knob of butter and some olive oil.
Mushrooms are bastards – they slurp up all the oil and butter and you think everything’s going to burn and stick, and then all of a sudden they start exuding it all out again, so I cook them very slowly to confound them; these were done for probably 20 minutes. At some point during this process I hurled in some chopped rosemary and sage from the garden.
Five minutes before the end, I put on some tagliagelle, and added a tiny splash of white wine – probably only a tablespoon, some double cream, and black pepper to the mushrooms. Pete had parmesan on his, but I felt it didn’t need it.
We followed it up with the remains of a plum and pear crumble I made on Monday, and the very last of the cream. All entirely gorgeous.