20g mixed wild dried mushrooms
11/2 cups (375ml) chicken stock
1 small onion, peeled and quartered
1 clove garlic, peeled
4 sprigs fresh rosemary leaves
200g cup or button mushrooms, sliced
11/2 tablespoons plain flour
¼ cup (60ml) brandy
½ cup (125ml) cream
½ teaspoon white sugar (optional)
chopped flat leaf parsley to serve
fresh home-made egg fettuccine to serve
Insert Multiblade and add dried mushrooms and stock. Select 100C/4 min and press START.
At the end of the cook time, press PULSE for 3 seconds. Scrape sides and repeat until chopped. Pour into a bowl/jug and set aside.
Add onion, garlic and rosemary. Press PULSE for 3 seconds; repeat until finely chopped. Add butter and select 120C/ 2 min/ STIR SPEED 1 and press START.
Replace Mulitblade with StirAssist and add mushrooms. Select 120C/ 4 min / STIR SPEED 1 and press START. With 2 minutes remaining on the cook time, add flour and press START to continue cooking.
Add brandy and reserved mushroom stock. Select 100C / 10 min / STIR SPEED 1 and press START.
Add cream and taste sauce. If it needs a little sweetness add sugar and press QUICK STIR to mix through.
Toss sauce and parsley through freshly made fettuccine.