Porcini sauce

Clean the mushrooms and cut into slices. Melt the butter in a pan and add the mushrooms once the butter has started to bubble. Fry the mushrooms until golden brown over medium heat. Then deglaze with the cognac and flambé. Allow the cognac to reduce slowly and keep a close eye on it so that it does not boil dry.

Then add the white wine, garlic, porcini and soy sauce and let the alcohol evaporate. Then add the stock and let the sauce reduce by half over medium heat.

Now add the whipped cream, bring to the boil again and add salt and pepper to taste. Pour the sauce through a sieve into a clean pan and warm before use