Best Woodland Sauce With Mushrooms Sauce Forestiere Recipes

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

WOODLAND SAUCE WITH MUSHROOMS (SAUCE FORESTIERE)

Woodland Sauce with Mushrooms (Sauce Forestiere) image

Provided by Craig Claiborne

Categories dinner, condiments, sauces and gravies

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2/3 pound fresh mushrooms
2/3 pound wild mushrooms
Salt to taste if desired
2 tablespoons butter
1 1/2 tablespoons puree of shallots and garlic
1 cup creme fraiche, available in specialty shops
1/4 teaspoon curry powder
Freshly ground pepper to taste

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