Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Meats
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
