Two mushroom sauce

Clean the mushrooms and the orecchiette with a brush or a damp cloth, then Blanch them in a pot with boiling salted water for 5 minutes and drain.

Pour into a bowl, olive oil and white wine vinegar and sbatteteli vigorously with a fork so as to obtain an emulsion.

Put in a pan, add 1/4 of a litre of water, salt, a few grains of white pepper, Bay leaves and chopped shallots.

Put the pan on the heat and bring to a boil.

Cook at medium heat for about 10 minutes, then add the sliced mushrooms and continue cooking for another 15 minutes.

Finally passed the minced vegetables and preparation, if you don't use it during the day, spread it in small glass jars.

Cover them tightly and let them sterilize for 30 minutes.

Let them cool completely, then store them in a dry, cool and dark, where the sauce you will save up to four months.

You can enjoy this delicate sauce both at ambient temperature after heated Bain-Marie.

Use it to fill and canapés and canapés to taste scallops of veal and pork piccatine.