Peel and clean the mushrooms and cut them into large pieces.
Melt the goose fat in a large saucepan and add the mushrooms. Sauté them for 5 minutes, covered. Then add the chopped shallots and leave to cook another 5 minutes.
During that time, manually drain the soaked mushrooms (because they might still have some dirt which would pass through a colander). Add these new mushrooms to the ones that are in the saucepan and cook for 5 minutes.
Add the dry mushroom marinade cream without forgetting to filter it over a piece of muslin cloth. When the liquid has evaporated a bit add the veal stock, let the liquid evaporate again for 5 minutes and then add half a litre of dairy cream.
Bring to a boil and season with salt and pepper.
Once it is ready, pour this mixture in a blender and mix until the coulis is very well blended. Check the seasoning.
credits photo : © Tomasz Kubis - PHOTOLIA