Wild mushroom sauce

 
                            WILD MUSHROOM SAUCE
 
 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
                         -ÿÿOnions
      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.
  
 
 
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