First of all, I don't like mushrooms, the taste and texture of them make me feel sick, which is why I was so surprised when I tasted the sauce and replicated it yesterday and I found it astounding, particularly when served with chicken ballontines.
Anyway, here's the list of ingredients and the recipe: shiitake, chanterelle, morel and oyster mushrooms (all sliced), Madeira (a fortified wine), double cream, half a finely diced onion, two pasted garlic cloves, dill and a bit of lemon juice.
Heat a frying pan with a very small amount of oil and add the mushrooms when the pan is good and hot, fry then until they start to brown, then remove them from the pan and put them to a side. Put the garlic and onion into the pan and sweat for a minute or two, then add some Madeira and let the alcohol reduce. Add cream and reduce again, put the mushrooms back into the pan and sprinkle with dill. Finish off with a spritz of lemon juice and serve.
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