Maybe it doesn’t look extremely yummy (it really doesn’t, that’s the truth), but the mushroom and cream sauce is one of my favorites. I would eat it entirely the next day (I eat it once every six months, there are far too many dishes I would eat the next day), by itself, with polenta, with pasta, with meat, with fresh bread, with roasted peppers, broccoli and telemea (Romanian traditional cheese). Of all the mushroom and cream sauces out there, my favorite is the bolete sauce. As I don’t always have fresh or even frozen boletes, but I have almost all the time dried boletes in the house, I manage to pull a stunt and prepare the sauce from champignon mushrooms and dried and re-hydrated boletes.
How did I do it? First, I put a handful of dried boletes in lukewarm water.
I chopped two green onions and a green garlic. I put them to soften in a pot with a thick bottom, with a bit of oil, on low temperature.
I cleaned 7-800 grams of champignon mushrooms, meaning that I gently rubbed them with a dry cloth and an unused kitchen sponge.
I chopped the mushrooms. A part of them in slices and the other part in quarters. While the slices became soft and almost melted in the sauce, the quarters helped me see this was a mushroom sauce.
I transferred the re-hydrated boletes, with the water on them (which I had sieved) in the pot, over the champignons.
Before they start boiling, I put a quarter of the contents of the pot in a blender on high speed. I added 150 grams of cream, 100 milliliters of cold water and two egg yolks and blended again.
I then took the sauce from the blender and poured it over the mushrooms in the pot. I let it simmer for 10 minutes, I seasoned it with salt and pepper, I stirred and turned off the stove.
I added a bit of grated nutmeg and a handful of chopped green onions, green garlic and parsley leaves. I covered the pot with a lid.
I boiled some pasta.
This was it.