Sauce No.3 for Pasta/Grilled Meat/Volovan: Three different kinds of mushrooms/heavy cream/white wine/garlic/parsley

Today's sauce is slightly more complicated in the sense that you will need more ingredients. It is however a sauce that will impress your guests. You can serve it with Tagliatelle (noodles), Papardelle (one inch wide noodles), or any kind of Pasta you wish, on grilled steak served with thin French fried potatoes, or fill puff pastry "Volovan" served as a starter in a formal dinner.
You need:
- 1/2 kg total of any three kinds of mushrooms. One of them must be a few slices of dried Porcini mushrooms. Fresh Porcini are better. All mushrooms should be thickly sliced.
- 330 ml liter of rich, full fat, heavy cream. (Do not use skimmed cream)
- 1 cup very thinly cut parsley.
- 2 cloves of garlic crushed and cut into small pieces.
- 1 Tbsp.. dry white wine.
- Olive Oil. Prefer Greek extra virgin Kalamata Olive oil.
- 1 Tbsp. corn flour mixed in 2 Tbsp. water.
- Add olive oil to cover the center (not the whole bottom) of a 28 cm anti-stick sauce pan, and heat.
- Add the garlic and mushrooms and stir fry till the mushrooms expel all their liquids.
- Add the wine. Stir to get rid of alcohol.
- Add the cream. Stir and let simmer for two minutes covered.
- Add salt and pepper to taste.
- Add cornflour/water mixture to thicken sauce.
N.B. You are basically using the liquids out of the mushrooms for the base of your sauce.
As a reminder of the cuisine of the eighties, you can use this sauce (well thickened)to fill Volovan or Vol-Au-Vent freshly made with puff pastry.
You need:
Serves 4
- Using your biggest round pastry cutter, cut 8 round pieces of puff pastry bought either frozen or fresh from the store.
- Brush on fresh butter on each round.
- Place 2 rounds on top of each other (buttered side facing upwards). You will end up with 4 rounds.
- With a smaller in diameter pastry cutter cut the centre of each of the four and leave on.
- Place on baking paper on cookie sheet and bake at 200 degrees Celcius in a preheated oven for 30 minutes or until your Volovan are puffed up and browned.
- Remove from oven, let cool slightly, and carefully take the centre piece out leaving a hole to fill with the above thickened sauce. When the Volovan are filled, put the little round centre pieces back to cover.
Bon Appétit
P.S. Gee I hope someone is reading all this... I am not getting any comments!


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