Wild Mushroom Sauce
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
Ingredients
- 4ozdried mushrooms
- 12ozassorted fresh mushrooms
- 1tbsp finely minced garlic
- 1tbsp finely minced shallots
- 1/4cup sherry or madeira
- 1/2cup whipping cream
Directions
- 1
4 oz Dried mushrooms 12 oz Assorted fresh mushrooms - (chanterelle, cultivated, - shiitake, oyster) 2 tb Unsalted butter 1 tb Finely minced
- 2
TO RECONSTITUTE DRIED MUSHROOMS, place them in a bowl and cover with 3 cups of warm water
- 3
Soak for at least 2 hours or up to 8
- 4
When mushrooms are soft, drain and reserve water and squeeze out as much water as you can from the mushrooms
- 5
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 mushroom
- 6
Reserve 1 cup of liquid for this recipe
- 7
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.) W
- 8
Slice chanterelles and cultivated mushrooms, trim and discard the stems of shiitake mushrooms, and trim and discard root tips of oyster mush