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Marsala sauce wild mushrooms, arugula pistou |

A wild mushrooms and marsala sauce, with a delicious pistou.

Ingredients

Recipe for 12 tapas

Marsala

150 Gr

Chopped shallot

1 Clove(s)

Chopped garlic

100 Gr

Shiitake mushroom

100 Gr

Portobello mushroom

100 Gr

Oyster mushroom

125 Ml

Marsala

1 Sprig(s)

Thyme

250 Ml

35% cooking cream

20 Gr

Dijon mustard

Pistou

100 Gr

Arugula leaves

50 Gr

Pine nuts

2 Clove(s)

Crushed garlic

2 Tbsp

Grated parmesan

100 Ml

Olive oil

4 Unit(s)

Ice cubes

Preparation time: 45 min

Marsala sauce

Wash and chop the mushrooms.

In a pan with a knob of butter, cook the shallots, the thyme & the garlic. Add in the mushrooms, let them cook for a little while and then deglaze it all with the Marsala. Lower the heat to medium-low and let it reduce down to 1/3. Add the cream and cook it slowly again. Finishing touch is the mustard. Reserve.
Pistou

Throw all the ingredients in the blender and mix everything well until a smooth and homogeneous texture is reached. Season & reserve.