Italian Sauce
A classic 19th-century mushroom and herb sauce, likely derived from the French 'Sauce Italienne'. This modernized version creates a rich, savory reduction featuring finely chopped mushrooms, shallots, and truffles (or truffle paste), perfect for serving over meats or pasta.
Ingredients
- 1 tbsp Fresh parsley, finely chopped
- 1 medium Shallot, finely minced
- 100 grams Mushrooms (button or cremini), finely minced (Approx. 4-5 medium mushrooms)
- 1 tsp Black truffle (finely chopped) or Truffle paste (Optional luxury addition per original recipe)
- 15 grams Butter (Size of a walnut)
- 200 ml Beef or Vegetable Stock (Added to modernize the recipe and allow for simmering without burning)
- 1 tbsp Olive oil
- 1 pinch Salt and Black Pepper (To taste)
Instructions
- 1Wash and very finely chop the parsley, shallot, mushrooms, and truffle (if using fresh). The texture should be almost like a coarse paste (duxelles).
- 2Place the chopped ingredients into a small saucepan with the butter and the stock. Bring to a gentle simmer. Let it boil gently for half an hour until the liquid reduces and the flavors concentrate. Stir occasionally to prevent sticking.
- 3Remove from heat. Stir in the spoonful of olive oil. Season with salt and pepper to taste. Serve immediately over meat, poultry, or pasta.