SHALLOT AND WILD-MUSHROOM SAUCE

Shallot and wild-mushroom sauce image

Provided by Patricia Wells

Time 45m

Yield Four to six servings

Number Of Ingredients 6

Ingredients

2 cups pheasant stock
3 ounces dried wild mushrooms
3 shallots, finely minced
3 tablespoons butter
1 cup creme fraiche (see recipe)
Salt and freshly ground pepper to taste

Steps:

In a small pan, over medium heat, reduce stock to one cup.
Rinse mushrooms well, then soak in warm water or additional warm stock, if available, for 20 minutes.
Saute shallots in butter. Drain mushrooms and saute with shallots.
In separate saucepan, bring the creme fraiche to a boil, add reduced stock, then shallots and mushrooms. Season to taste and pour over sliced supremes.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 392 milligrams, Sugar 5 grams, TransFat 0 grams