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Wild Mushroom Sauce Recipe

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This recipe for Wild Mushroom Sauce, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kiera Werner
Added: Saturday, July 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 oz. dried morels or porcini mushrooms
1 cup boiling water
1 T unsalted butter
1/4 cup diced shallots
2 cups heavy cream
3/4 cup reduced beef stock
1/4 cup amontillado sherry
salt and freshly ground pepper to taste
1 T chopped parsley
1 T chopped fresh rosemary

Directions:
Directions:
In a small bowl cover the dried mushrooms with boiling water. Soak until cool. Strain through fine sieve over bowl to collect juices. Reserve juices. Rinse mushrooms under cold water. Cut, dice, and reserve.

In a large saucepan heat the butter over medium high heat. Add the cream, mushroom pieces, and reserved juices. Bring to a simmer, stirring occasionally to prevent boiling over. Cook until reduced and can coat the back of a wooden spoon, approximately 1 cup (about 10 minutes). Add reduced stock and sherry. Cook until thickened, about 3- 5 minutes. Season with salt and pepper. Remove from heat and keep warm until serving. Stir in chopped parsley and rosemary just before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
We serve this every year at Christmas with Dad's grilled whole tenderloin. You can add a little lemon to taste if you like.

 

 

 

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