Our porcini mushroom and truffle sauce has been created with care in kitchens in the South West of France. The recipe contains no preservatives, and, where possible, is made from ingredients of French origin. The Tuber Brumale black truffles are picked in the regions of Drôme and Vaucluse in France. They are picked from the soil and selected based on strict criteria: firm texture, captivating woodland scent, and white veins that are clearly distinguishable from the truffle’s black skin. The truffles are then lightly brushed and washed by hand and then prepared to ensure a good quality. To make the sauce, porcini mushrooms are gently simmered in a tasty chicken stock with carrots, onions, leeks, celery, tomatoes and herbs. French origin cream and butter are then added to this mix to give a delicious smooth texture. The truffles are then added at the end of the cooking process to keep all their flavours in tact. A dash of sweet Madeira wine is then added to the sauce, taking this creamy recipe, which is full of delicate and refined truffle flavours, to the next level.
In order to retain all the delicious flavours of this sauce, reheat it in a bain-marie over a low heat, ensuring that it does not come to the boil. It goes great with red meat, roasted poultry or fresh pasta. This ready to use sauce should be warmed slowly in a pan and stirred gently, without letting it come to the boil. It can also be re-heated in a bain-marie.