WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
WILD MUSHROOM SAUCE
Enjoy this wild mushroom sauce with a dish such as Tom Kerridge's pork and chestnut wellington. Its boozy creaminess is like a big, warming hug
Provided by Tom Kerridge
Time 20m
Number Of Ingredients 7
Steps:
- Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
- Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.
Nutrition Facts : Calories 240 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
WOODLAND SAUCE WITH MUSHROOMS (SAUCE FORESTIERE)
Provided by Craig Claiborne
Categories dinner, condiments, sauces and gravies
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Rinse mushrooms and pat dry. Trim off ends.
- Bring 5 cups of water to boil and add salt to taste. Add mushrooms and let simmer about 1 minute. Drain thoroughly and squeeze to extract excess fluid.
- Put mushrooms into container of food processor or blender and blend thoroughly. There should be about 1 cup or slightly more.
- Heat butter in saucepan and add puree of shallots and garlic. Cook briefly and add mushroom puree and cook, stirring, about 1 minute. Add creme fraiche and cook, stirring, about 1 minute. Add curry powder, salt and pepper. Cook over very low heat about 10 minutes.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 338 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA WITH WILD MUSHROOM SAUCE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, bring salted water to a boil.
- In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
- Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
- Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
MUSHROOM SAUCE
Rich and full of umami savouriness, this simple creamy mushroom sauce is perfect with steak, chicken or tossed through hot pasta
Provided by Miriam Nice
Time 25m
Number Of Ingredients 5
Steps:
- Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.
Nutrition Facts : Calories 215 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
More about "sauce forestiere wild mushroom sauce recipes"
SAUCE FORESTIèRE | TRADITIONAL SAUCE FROM FRANCE | TASTEATLAS
From tasteatlas.com
A MUSHROOM SAUCE FOR EVERYTHING! | RECIPETIN EATS
From recipetineats.com
CHICKEN IN CREAMY MUSHROOM SAUCE (POULET à LA FORESTIèRE)
From pardonyourfrench.com
4.5/5 (17)Category FallServings 2-4Total Time 1 hr
SAUCE FORESTIèRE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
5/5 (17)Total Time 20 minsCategory SaucePublished Jul 19, 2022
WILD MUSHROOM SAUCE (SAUCE FORESTIERE) - PRAHRAN MARKET
From prahranmarket.com.au
CHICKEN FORESTIèRE – RIEGL PALATE
From rieglpalate.com
SAUCE FORESTIERE (WILD MUSHROOM SAUCE) - DINING AND COOKING
From diningandcooking.com
SAUCE FORESTIERE (WILD MUSHROOM SAUCE) RECIPE - NYT COOKING
From cooking.nytimes.cf
CHICKEN FORESTIERE IN MUSHROOM SAUCE RECIPE | HELLOFRESH
From hellofresh.co.uk
HOW TO MAKE WILD MUSHROOM SAUCE - FARMISON & CO - RECIPES …
From farmison.com
WILD MUSHROOM SAUCE | EMERILS.COM
From emerils.com
ROAST BEEF WITH WILD MUSHROOM SAUCE | HEART AND STROKE FOUNDATION
From authoring.heartandstroke.ca
WILD MUSHROOM CREAM SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROAST CHICKEN WITH WILD MUSHROOM SAUCE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
WILD MUSHROOM SAUCE - FOREST FOR DINNER
From forestfordinner.ca
SPINACH LINGUINE WITH WILD MUSHROOM SAUCE | HOW TO FEED A LOON
From howtofeedaloon.com
WILD MUSHROOM SAUCE FOR PASTA RECIPE - BBC FOOD
From bbc.co.uk
INSTANT POT WILD MUSHROOM SOUP - RECIPES FOR HOLIDAYS
From recipesforholidays.com
ROAST BEEF WITH WILD MUSHROOM SAUCE | HEART AND STROKE FOUNDATION
From authoring.heartandstroke.ca
You'll also love