20 grams Dried Porcini Mushrooms
100 grams Button Mushrooms sliced
1 Golden Shallot sliced
30 grams unsalted butter
100 ml Cream
1 cup boiled water
wild mushroom and black garlic salt to taste

Soak the Porcini’s in the boiled water for 15 to 20 minutes. Strain reserving the liquid. Sweat the shallots in the butter over a medium heat, add the button mushrooms increase the heat and cook for 5 minutes, add the soaked Porcini’s and cook for further 5 mins. Reduce the reserved liquid to a quarter. Add the cream and reduced mushroom liquid cook for 4 to 5 mins and season to taste and puree. Pass through sieve to remove any lumps and adjust consistency with warm milk.