Porcini-sauced wild mushroom kebabs

Porcini-sauced wild mushroom kebabs

From
Posh Kebabs
Serves
4
Cooking time
20 mins

Wild mushrooms are a seasonal treat. If you can’t get your hands on wild ones, use chestnut mushrooms; the porcini sauce will elevate even the most mundane variety.

Ingredients

Quantity Ingredient
650g mixed wild mushrooms
75g butter, melted
freshly ground black pepper

For the porcini sauce

Quantity Ingredient
25g dried porcini
2 shallots, finely chopped
2 tablespoons thyme leaves
2 garlic cloves, crushed
50ml marsala
50ml double cream
mashed potato, to serve

Method

  1. First get the sauce started. Soak the porcini in 500ml hot water. Cover and leave to stand for 20 minutes.
  2. Preheat the grill to high. Remove any dirt and grit from the wild mushrooms using a damp cloth or pastry brush. Halve any large mushrooms, then thread them onto 8 small skewers. Lay in a single layer on a baking sheet, brush generously with half the melted butter, and season with black pepper. Cook for 8 minutes, turning every minute or so, until the mushrooms are golden. Turn off the grill but leave the mushrooms under it to keep warm.
  3. To make the sauce, tip the remaining butter into a frying pan, add the shallots and thyme, and cook on a medium heat for 5 minutes until really soft and beginning to take on a little colour. Add the garlic and cook for a further minute. Drain the porcini, reserving the soaking liquor. Roughly chop the porcini, then add them to the pan with 200ml of the liquor. Increase the heat, pour in the Marsala, and bubble for 5 minutes until slightly reduced. Swirl in the cream and plenty of seasoning. Remove from the heat.
  4. Spoon the sauce over the mushroom kebabs and serve with creamy mashed potato.
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