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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.
Contributor:  
Contributor:  
Lenea Green
Added: Sunday, November 1, 2009
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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