Topic: wild mushroom sauce

[peanuts]

Yesterday we  harvested nearly 3lbs of orange rough stalk mushrooms and made a big soup!  Today we went searching specifically for Trompettes de la mort (Horn of Plenty) which are really difficult to see even if you are nearly treading on them, as they are dark grey or black.

We haven't found any for three years, but today we were lucky.  Usually we dry them for use in stews later on.  But I've just made a beautiful mushroom sauce  with them: 
I food-processed them all,

then fried them in butter, with garlic and onion, adding white wine and seasoning.  Simmered them  for about 20 minutes,

then added a dash lemon juice, pinch of sugar, and lots of crème fraiche.

I'm going to serve this with a large rolled lamb shoulder joint  in a couple of days for friends.  Yum, yum!

[tricia]

Lucky you Peanuts. We used to go up into the hills in early Autumn mornings to gather mushrooms when I lived in Spain in the '90's. The aroma of drying mushrooms for later use - aaah! and yes making sauces and soups and huge pans of mushroom omelettes too. I'm salivating!

Tricia