This easy gourmet sauce can be served on sauté veal scallops or on fettucini.
Servings : 3 to 4
500 g fresh oyster mushrooms, morels or porcinis
4 tbsp (56 g ) butter
2 tbsp (30 ml) chopped shallots
1 cup (250 ml) chicken broth
½ cup (125 ml) dry white wine
½ cup (125 ml) cream 35%
Salt and pepper
1
2
Add chicken broth and simmer until there is no more liquid. Add white wine and reduce by half (tilting the pan will help you judge the quantity).
3
Add cream and simmer until the sauce coat the back of a spoon ( for pasta cook until you have a light sauce). Season with salt and pepper.
Ingredients
500 g fresh oyster mushrooms, morels or porcinis
4 tbsp (56 g ) butter
2 tbsp (30 ml) chopped shallots
1 cup (250 ml) chicken broth
½ cup (125 ml) dry white wine
½ cup (125 ml) cream 35%
Salt and pepper
Directions
1
2
Add chicken broth and simmer until there is no more liquid. Add white wine and reduce by half (tilting the pan will help you judge the quantity).
3
Add cream and simmer until the sauce coat the back of a spoon ( for pasta cook until you have a light sauce). Season with salt and pepper.
