Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Wild mushrooms |
| ¼ ounce | Dried porcini |
| 2 tablespoons | Butter |
| 1 tablespoon | Tomato paste |
| 1 cup | Heavy cream |
| ¼ cup | Dry white wine |
| 1 tablespoon | Basil, chopped or |
| 1 teaspoon | Dried basil |
| 1 teaspoon | Dried sage |
| ½ teaspoon | Sugar |
| ½ teaspoon | Salt |
Place the fresh mushrooms in a large saucepan and add ½ cup water.
Bring to a boil over high heat, reduce heat, cover tightly, and let mushrooms "sweat" for 20 min.
Pour the liquid from the mushrooms into a small saucepan, leaving the fresh mushrooms in the large pan. Set the mushrooms aside.
Add the dried porcini to the small saucepan and bring to a boil over high heat. Reduce heat to low and simmer the porcini for 20 min or until very soft. Place the porcini and ½ cup of the liquid in a blender. If there's not enough cooking liquid, add a little water.
Puree until smooth.
Return the mushroom puree to the saucepan and add the butter, tomato paste, cream, wine, basil, sage, sugar, and salt. Simmer over medium heat until slightly thickened, about 5 min. Strain the sauce, then add to the sweated fresh mushrooms. Reheat and serve on its own or use as a sauce for chicken, pork, veal, or game birds.
A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 43
Submitted By DIANE LAZARUS On 11-19-95