Sauce of dried mushrooms with cream

Soak the dried mushrooms in water and let them swell for about 30 minutes. After this time, drain the mushrooms, but do not pour off the water - it will be useful in the sauce. I usually let the mushroom broth stand to allow the impurities to settle, and then carefully strain it out.

Finely chop the onion and coarsely chop the garlic. Melt the butter in a pan and fry the onion and garlic until they are soft and transparent.

Add the swollen mushrooms to the pan and gently fry them together with the onion and garlic.

Then pour into the pan the broth in which the mushrooms have swelled, and let it cook until the volume is reduced by half. This will give the sauce a more intense mushroom flavour.

Finally, add the cream to the pan and stir. Allow the sauce to simmer for a while to allow the cream to combine properly with the other ingredients. Season with salt and pepper to taste.