400g assorted mushrooms, thickly sliced (about 0.5 cm)
2 cloves garlic, smashed
30g unsalted butter
45g smoked mushroom garum
200g heavy cream
5g chives, finely chopped
5g parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste
Fresh lemon juice, to taste
Place a sauté pan on the stove over medium-high heat. Add the vegetable oil into the pan and tilt to evenly coat the bottom. (Let the pan come to temperature - this will allow for even browning). When the oil begins to shimmer, arrange the mushrooms in a single layer and cook, undisturbed, until bottom sides are evenly browned, about 3 minutes. Flip the pieces and repeat on the other side.
Once all the mushrooms are browned, add butter to the pan. Smash the garlic cloves with the heel of a knife and add to the pan. Toss the mushrooms and garlic to evenly disperse and melt the butter, about 2 minutes. Roast the mushrooms for a few more minutes, pour in the mushroom garum and cook briefly, just until the excess liquid reduces into the mushrooms, about 3 minutes.
Add the cream and simmer until the cream has reduced to just below half its original volume and thickened. Stir in the fresh herbs and season with salt, pepper, and lemon juice.
This recipe can be used as a pasta sauce. Just cook your pasta to al dente and drain, and stir in the mushroom cream sauce. Garnish with grated Parmigiano Reggiano cheese and enjoy!
Alternatively, fry thick slices of sourdough bread in butter until golden brown. Spoon the mushroom cream generously over the toast and serve with a lemon wedge.
Elevate roasted or breaded meats by coating them in this versatile sauce.