Wild Mushrooms Sauce

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This easy gourmet sauce can be served on sauté veal scallops or on fettucini.

Servings : 3 to 4

 

Prep Time10 minsCook Time20 minsTotal Time30 mins

 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

In a medium saucepan, on medium heat, melt butter and cook shallots 2 Minutes. Add mushrooms and cook 5 Minutes stirring frequently with a wooden spoon.

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

In a medium saucepan, on medium heat, melt butter and cook shallots 2 Minutes. Add mushrooms and cook 5 Minutes stirring frequently with a wooden spoon.

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.

Wild mushrooms sauce

 

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