Creamy mushroom sauce
4 sticks of celery, sliced
1 large onion, peeled and sliced
6 chestnut mushrooms, cleaned and sliced
1 tsp of fennel seeds
3 sprigs of fresh thyme
2 fresh bay leaves
6 cloves of garlic, peeled and crushed
200ml of dry vermouth, preferably Noilly Prat
800ml homemade chicken stock
200ml double cream
- In a large saucepan, which has a lid that fits, add the butter and 2 tablespoons of olive oil. To this, add the mushrooms and begin to caramelise. Once they have begun to colour, add the rest of the vegetables — the celery, onions, garlic, bay, thyme, and fennel seeds. Season well with salt and cook with the lid on, stirring regularly, over a medium heat for around 15 minutes. You want to really sweat out all that lovely flavour from the vegetables.
- Once the vegetables are all soft and sweet, turn the heat up and add the vermouth. Let this boil and reduce a touch, then add the chicken stock and bring up to a boil. Reduce the heat and simmer until the liquid has reduced by about a third. Then add the cream and reduce by about a third again.
- Pass the liquid through a sieve, making sure to squeeze all the liquid out of the vegetables. Check the seasoning and adjust if necessary. Add a splash of lemon juice or vinegar to balance the acidity.