null

The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. If you continue to use this site, you consent to our use of cookies. Please click Accept Cookies to continue to use the site.

Wild Mushroom Sauce

by Caren McSherry
Wild mushrooms have long been a passion for the French. We in North America have just recently come to embrace the exotic flavours that these intense morsels posses. I am a big fan of the dried variety, however the season is upon us for the fresh in an abundance of variety. Here is my version of a spectacular mushroom sauce that can be used for a pasta, an accent to grilled poultry and meats or simply enjoyed smeared on a crusty baguette.

Ingredients:

  • 3 tbsp. unsalted butter or olive oil
  • 3 large shallots, minced
  • 1 large garlic clove minced
  • 2 tbsp. balsamic vinegar
  • 1 cup sliced shiitake mushrooms
  • 1 cup fresh sliced chanterelle mushrooms
  • 1 cup fresh sliced Portobello mushrooms
  • 1/2 cup marsala wine, or sweet sherry
  • 1/2 cup chicken or beef stock
  • 1 tbsp. fresh thyme, chopped
  • 1/3 cup heavy cream
  • Sea salt to taste
  • Fresh ground pepper to taste

Method:

1. Saute the shallots and garlic in the butter, take care to only soften, not brown them. Add the balsamic to the pan along with the sliced mushrooms. Saute for about 5 minutes. Add the stock and cover for about 2 minutes. Remove the lid and cook until the mushrooms begin to reduce. 2. Add the fresh thyme and marsala to the pan, continuing to simmer until the liquid is reduced by 1/2. 3. Pour in the cream, stirring to combine. Keep the heat on low until the sauce is thick. Adjust the seasoning with sea salt and fresh ground pepper. Serves 6 as a sauce or appetizer.
Filed Under: Sauce, Appetizer, Mushrooms,
RECIPE Wild Mushroom Sauce

Make This Recipe:

Top