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Cep Sauce for Vegetables Veg HT ACC 15mins plus soaking
Hot Vegetarian Vegetables Alcohol Savoury Sauces Accompaniment Gluten Wheat free Ingredients 25g/1oz dried Ceps 2 Shallots 2 tbsp White Wine Vinegar 50ml/2 fl.oz Dry White wine 100ml/4 fl.oz Whipping cream 140g/ 5 oz Butter Salt & PepperInstructions 1. Soak the mushrooms in a little hot water until reconstituted. 2. Chop the shallots and mushrooms and place in a saucepan with a little of the butter, vinegar and white wine. Bring to the boil and reduce to one third the original amount. 3. Stir in the cream and cook for one minute. Add the butter little by little, stirring well between each addition and season with salt and pepper. Serve hot with boiled or steamed vegetables.
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