Boletes in Cream Sauce is a modern American recipe for a classic sauce of dried bolete mushrooms cooked in water and butter that are finished with single cream and thickened with flour and served over rice or pasta or as a garnish to beef or venison steaks. The full recipe is presented here and I hope you enjoy this classic American version of: Boletes in Cream Sauce.
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Ingredients:
60g dried boletes (or 225g fresh boletes) [penny buns (ceps) and bay boletes are good]
3 tbsp butter
2 tbsp water
250ml single cream
sea salt, to taste
pinch of ground white pepper
3 tbsp water
1 tbsp plain flour
freshly-grated nutmeg, to taste
Method:
If using dried boletes, place in a colander and rinse quickly under cold, running, water to remove any sand or grit before using.
Melt the butter in a medium-sized pan then add the water and the boletes. Cook slowly for about 3 minutes, or until the caps are re-hydrated and soft (add more water, as needed).
Now stir in the cream and season to taste with the white pepper and salt. Bring to a simmer and cook for 4 minutes. Now whisk together the flour and water to make a smooth paste. Work this into the sauce and cook briefly (about 5 minutes) to thicken. Season to taste with freshly-grated nutmeg and serve with rice or pasta.
This also makes an excellent sauce for spooning beef or venison steaks.
