SAUCE FORESTIERE (WILD MUSHROOM SAUCE)

Sauce Forestiere (Wild mushroom sauce) image

Provided by Craig Claiborne

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/4 pound wild mushrooms such as Black Forest, cepes or porcini
1/4 pound fresh mushrooms
Salt to taste if desired
1 tablespoon butter
3/4 cup heavy cream
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper

Steps:

Coarsely chop mushrooms; there should be about 2 cups of each.
Bring enough water to cover mushrooms to boil and add salt to taste. Add mushrooms and cook about 1 minute. Drain immediately. Put mushrooms in cheesecloth and squeeze to extract most of liquid.
Put mushrooms into the container of food processor or electric blender and blend as fine as possible. There should be about 1/2 cup.
Melt butter in saucepan and add mushrooms. Cook briefly and add cream, salt, pepper, nutmeg and cayenne pepper. Let simmer 5 minutes. Serve with roast meats, poached eggs, steamed fish, broiled chicken or roast rack of lamb (see recipe).

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 8 grams, Sodium 163 milligrams, Sugar 2 grams, TransFat 0 grams