Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Dried mushrooms
12 oz Assorted fresh mushrooms
- (chanterelle, cultivated,
- shiitake, oyster)
2 tb Unsalted butter
1 tb Finely minced garlic
1 tb Finely minced shallots
-=OR=- Onions
1/2 ts Salt
1/4 c Sherry or Madeira
1/2 c Whipping cream

This sauce has an intensely woodsy flavor that would be good on pasta,
roast chicken or pork. 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.

Browse by categories