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Wild Mushroom Sauce

 
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This sauce has an intensely rich, woodsy flavor that works well on pasta, chicken, and pork.

Yield

4

servings

Prep

2

hrs

Cook

30

min

Ready

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

4 ounces mushrooms
dried
12 ounces mushrooms
fresh, chanterelle, cultivated, shiitake, oyster
2 tablespoons butter, unsalted
1 tablespoon garlic
finely minced
1 tablespoon shallots
finely minced, or onions
½ teaspoon salt
¼ cup sherry
or madeira
*
½ cup heavy whipping cream

Directions

To reconstitute dried mushrooms, place them in a bowl and cover with 3 cups of warm water. Soak for at least 2 hours or up to 8.

When mushrooms are soft, drain and reserve water and squeeze out as much water as you can from the mushrooms.

Pour the mushroom water through a double layer of cheesecloth or a cloth towel to remove any sand that may have been lurking in the mushrooms.

Reserve 1 cup of liquid for this recipe. (Pour the remaining mushroom water into a plastic container or airtight bag, label and freeze for up to a year to use in soups and sauces.)

Wash the fresh mushrooms and pat dry.

Slice chanterelles and cultivated mushrooms, trim and discard the stems of shiitake mushrooms, and trim and discard root tips of oyster mushrooms.

Melt the butter in a medium skillet over medium heat and add the reconstituted dried mushrooms, garlic, shallots and salt.

Cook, stirring, for 10 minutes.

Add the fresh mushrooms and continue to cook another 10 minutes.

Add the reserved mushroom water and sherry.

Increase the heat to high and cook until the liquid reduces by about 2/3.

Add the cream and cook until the liquid reduces to a saucelike consistency and is thick enough to coat a spoon.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 15995% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 308mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 13% Vitamin C 2%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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