Fungi with Chocolate Cream Sauce


  • 1 tbs. butter
  • 1tbs. olive oil
  • 2 shallots, fine chopped
  • ¼ cup white port
  • 4 sprigs parsley
  • ¼ tsp. salt
  • 2 tbs. cheddar
  • 1 tbs. Fontina cheese
  • 1 tbs. Parmesan cheese
  • 1 tbs. Kozlik's Bewitching Balsamic Mustard
  • ¼ cup whipping cream
  • 1 tbs. 90% chocolate
  • 1 tsp. dried chili flakes
  • 1 lb. mixed wild fungi



In a pan, heat the butter, oil, chili flakes, and shallots until the shallots are transparent. Chop the parsley sprigs, stem and leaves, and add to the shallots. Add the white port. Bring to the boil, and cook for 5 minutes over medium-low heat. Strain into a small saucepan. Add the cheeses and the cream, and cook for 5 minutes over low heat until all is melted. Add the mustard and the chocolate, and melt into the sauce.


Melt some butter and olive oil in a pan, and add the fungi (pine and Portobello are the preferred). Cover, and cook over medium heat until soft and moist.

Pour the sauce over the fungi, and serve.