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.
