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No Cream Wild Mushroom Pasta Sauce Recipe

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This recipe for No Cream Wild Mushroom Pasta Sauce, by , is from The Kerekes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lenea Green
Added: Sunday, November 1, 2009


1 1/2 oz. pkg. wild mushrooms, dried
1 cup beef broth, boiling
1 cup white wine
2 Tbsp. butter
3 - 8 oz. pkg. portobella or white mushrooms, sliced
4 lg. shallots
4 cloves garlic, minced
2 Tbsp. chopped fresh sage
3 Tbsp. flour
1/2 cup chopped fresh flat leaf parsley
salt and pepper to taste

1. Crumble dried mushrooms and pour boiling broth over. Steep 20 minutes.
2. Drain mushrooms and reserve liquid. Mix liquid with white wine.
3. Heat 1 Tbsp. butter in large saucepan. Add fresh mushrooms and cook 4 minutes without stirring.
4. Stir mixture and cook an additional 4 minutes.
5. Add shallots, garlic, sage and dried mushrooms. Turn heat to low and cook until soft.
6. Make a hole in the center of the mushroom mixture. Melt 1 Tbsp. butter and add flour. Whisk butter and flour together to form a roux (well blended pasty mixture).
7. Slowly pour in broth/wine mixture and whisk. Cool until mixture thickens.
8. Add chopped parsley and salt and pepper.
9. Serve over cooked pasta




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