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