Search
by Ingredient
Wild Mushroom Sauce

Wild Mushroom Sauce

StarStarStarStarEmpty star

Submitted by tomm222

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

Ingredients

4 115.6
OUNCES ML/G MUSHROOMS
dried
12 346.8
OUNCES ML/G MUSHROOMS
fresh, chanterelle, cultivated, shiitake, oyster
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
1 15
TABLESPOON ML GARLIC
finely minced
1 15
TABLESPOON ML SHALLOTS
finely minced, or onions
½ 2.5
TEASPOON ML SALT
¼ 59
CUP ML SHERRY
or madeira *
½ 118

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 ⅔.

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 159 95% 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?
Trans-fat Free, Low Carb, Sugar-Free
 

    Email this recipe