Wild mushroom sauce

Mushroom sauce with wild mushrooms and cultivated mushrooms. I just used locally found mushrooms, but you can mix it up with any wild mushrooms you prefer. In this recipe I used Granular boletes :-)

INGREDIENTS

1 onion, finely chopped

1 TBS butter

Half a punnet chopped Portabellini mushrooms (or any shop bought mushroom) and the same amount of wild mushrooms, chopped, like Slippery jacks or Pine rings or Weeping boletes or Pine boletes* - in total about 300g mushrooms

Salt and Pepper to taste

2 cloves garlic, minced

3 sprigs fresh thyme / 1/4 tsp dried

1/2 cup white wine / chicken broth

2/3 cup cream

For garnish, fresh parsley or oreganum, chopped

METHOD

1. Sauté the onion in butter until softened. Add the mushrooms, salt and pepper. Cook until the mushrooms have released juices. 

2. Then add the thyme and garlic and keep stirring until fragrant.

3. Deglaze the pan with the wine / broth and let simmer until the liquid has almost evaporated.

4. Add the cream and let simmer for about 5 minutes until it looks good and ready. 

5. Use as is, or liquidize if preferred for a more creamy sauce

NOTES:

Slippery jacks - Suillus luteus 

Weeping boletes - Suillus granulatus

Pine rings - Lactarius deliciosus

Pine boletes - Suillus bellinii

IMPORTANT TO KNOW:

If you are new to eating any wild mushroom, it is advisable to remove the sticky cuticle on the cap of these bolete mushrooms as it can cause gastric distress in some people. 

If using Slippery jacks, it's good to discard any aging pores and the stipe and of course the sticky cuticle on the cap. The flesh blackens when cooked, nothing to be alarmed about, it's completely normal and to be expected. 

If using Weeping boletes, just keep in mind a few people get an allergic reaction when handling the mushroom with bare hands. If in doubt, use gloves. Also, if you are considering to using mature specimens - if you squeeze the flesh and it releases liquid - discard and don't use.