Earthy thyme and oyster mushrooms, combined with sweet marsala and crème fraiche come together for an indulgent treat. I've also added dried morels here but you can easily exchange these for porcini or other dried wild mushrooms or leave them out completely and use all fresh mushrooms, the ingredients here are very flexible, choose your booze and choose your indulgence and away you go.
Soak the mushrooms in boiling water and leave to rehydrate for 15 minutes, then drain, saving 50 mls of the liquor, cut the morels in half if they are large.
Heat the oil in a medium sized frying pan and add the shallots, cook stirring for approx. 5 minutes, you want them soft and translucent.
If you are using some dried mushrooms add them now with the thyme and stir to heat through.
Increase the heat slightly and add the oyster mushrooms and stir until they start to catch some colour and start to wither slightly and then add the garlic and stir through.
Add whatever booze you are using and stir around to de-glaze the pan and keep on a rapid simmer to reduce slightly.
Add your cream or cheese of choice a spoonful at a time to stir it all through, once it's all combined, simmer for a few minutes more until you have a rich, thick creamy sauce.
Season with salt and pepper stir through the lemon juice
Serve on a big slice of buttered sourdough on their own or with some greens if you like, I sautéed some cavelo nero with some garlic, wilted spinach would also be good.
Ingredients
Directions
Soak the mushrooms in boiling water and leave to rehydrate for 15 minutes, then drain, saving 50 mls of the liquor, cut the morels in half if they are large.
Heat the oil in a medium sized frying pan and add the shallots, cook stirring for approx. 5 minutes, you want them soft and translucent.
If you are using some dried mushrooms add them now with the thyme and stir to heat through.
Increase the heat slightly and add the oyster mushrooms and stir until they start to catch some colour and start to wither slightly and then add the garlic and stir through.
Add whatever booze you are using and stir around to de-glaze the pan and keep on a rapid simmer to reduce slightly.
Add your cream or cheese of choice a spoonful at a time to stir it all through, once it's all combined, simmer for a few minutes more until you have a rich, thick creamy sauce.
Season with salt and pepper stir through the lemon juice
Serve on a big slice of buttered sourdough on their own or with some greens if you like, I sautéed some cavelo nero with some garlic, wilted spinach would also be good.