This is a basic sauce that can be adjusted based on what kind of fresh mushrooms you have and what you are going to put it on. It makes an awesome topping for steak, chicken or pork, or you can thin it out with a bit more stock to make a sauce for soft polenta or penne pasta. Basic button mushrooms are great, but if you happen to get your hands on some fresh chanterelle or oyster mushrooms, skip the cream and add a bit more butter.
Wild Mushroom Sauce
Ingredients
- 3/4 pound mushrooms
- 1 shallot, minced
- 3 tablespoons butter
- 1/2 teaspoon thyme
- 1/2 cup beef or chicken stock
- 1/2 cup white or fortified wine ie sherry, Madeira, Marsala
- 2 tablespoons heavy cream or whole milk
- 2 tablespoons parsley, minced
Instructions
- Chop the mushrooms and add to a dry skillet.
- Set over high heat for 2 or 3 minutes. Shake the pan so the mushrooms don’t burn, but release their water.
- Add the butter, toss to coat and sauté until golden. Remove the mushrooms to a plate.
- Sauté the shallot in the pan, adding a bit more butter if it’s too dry.
- Add thyme, stock and wine to the pan and bring to a boil.
- Add the mushrooms and all juices from the plate and cook until reduced and slightly thickened, 3 or 4 minutes.
- Remove from heat, add cream and parsley, stir well, and serve.