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5 from 1 vote

Truffle And Mushroom Sauce

Course: Sauce
Author: an original recipe from Lavender and Lime


  • 20 g dried mushrooms
  • 30 g butter
  • 125 g mushrooms finely sliced
  • 125 mls thick cream
  • 125 mls whipping cream
  • 15 mls flour
  • Salt and freshly ground black pepper to season
  • 1 truffle thinly sliced


  • put the dried mushrooms into a bowl and cover with hot water
  • when they have re-hydrated strain and reserve the steeping liqueur
  • slice the re-hydrated mushrooms
  • over a gentle heat, melt 1 tablespoon of butter
  • fry the mushrooms
  • add the cream and bring to a simmer
  • make a roux with the remaining butter and the flour
  • add to the sauce
  • leave to simmer to allow the flavours to develop
  • adjust the seasoning
  • use the left over steeping liqueur to thin the sauce down to pouring consistency
  • add the truffles and heat the sauce without boiling it