Sauce Forestière
This French sauce forestière is creamy and delicious. Perfect with grilled meat, poultry and fish for easy entertaining.
Equipment
- medium frying pan or skillet
- wooden spoon
- sharp knife
- chopping board
Ingredients
- 125 g mushrooms mixed varieties
- 2 shallots
- 300 ml double cream
- 200 ml chicken stock
- 2 tablespoon fresh tarragon
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon oil
Instructions
- Peel and finely chop the shallots. Chop the mushrooms into slices or pieces of 1 or 2 centimetres.
- Strip the tarragon leaves from the stems and chop.
- Put the oil and butter in a pan over a medium heat. Add the shallots and cook for 2 minutes until soft, but not coloured, and stir occasionally with a wooden spoon.
- Add the mushrooms to the pan. Cook and stir occasionally for 5 minutes until the mushrooms are soft.
- Pour in the stock and cook for a further 5 minutes until the liquid has reduced.
- Add the cream and half of the tarragon and simmer gently until the sauce has thickened.
- Add the salt and pepper and check the seasoning. Stir in most of the chopped tarragon and scatter the rest on top to serve.
Nutrition
Calories: 358kcalCarbohydrates: 9gProtein: 6gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 94mgSodium: 702mgPotassium: 376mgFiber: 1gSugar: 5gVitamin A: 1347IUVitamin C: 4mgCalcium: 99mgIron: 2mg
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