I’m thinking, for timing reasons, of half-preparing a mushroom cream sauce for the fridge, later on with whole cream and herbs over heat. Viable?
The premake would be cooking down shallots and shitake mushrooms (porcini if I can get them) in butter with some seasoning, along with some dry sherry or white wine, maybe adding some broth too at this point.
When the liquid’s largely evaporated, then I’d chill it until wanting to finish by heating it up over lowish heat with garlic, and then later giving it the cream reduction stage with some thyme and maybe tarragon and what not.
We’re to be serving with home-made fettuccine.