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[Stocks and Sauces]
2 handfuls of mixed fresh herbs
such as tarragon, parsley, chervil
150ml/¼ pint white
stock
220ml/8fl oz double cream
30g/1oz butter
110g/4oz button mushrooms
110g/4oz oyster mushrooms
salt and freshly ground black
pepper
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Drop the herbs into a saucepan
of boiling salted water. Bring back to the boil, then strain through a
sieve. Pour cold water on to the herbs and squeeze out any excess moisture.
Put into a blender.
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Put the stock and cream into a
saucepan, bring to the boil and simmer until a coating consistency is
achieved. Pour in to the blender with the herbs and liquidize until smooth
and green.
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Melt the butter in a pan and
cook the mushrooms until soft and any liquid has evaporated. Add the herb
sauce to the pan and reheat. Season to taste.
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