Shallot and wild-mushroom sauce

Name: Shallot and wild-mushroom sauce
Total time: 45 min
Yield: Four to six servings
Cuisine: french
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

By Patricia Wells

Total Time: 45 minutes
Rating: 3(6)
Comments: Read comments

Featured in: FOOD WINE; A FAMED PASTRY CHEF'S MOVEABLE FEAST

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Ingredients

Yield:Four to six servings

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

Ingredient Substitution Guide

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Preparation

Step 1
In a small pan, over medium heat, reduce stock to one cup.
Step 2
Rinse mushrooms well, then soak in warm water or additional warm stock, if available, for 20 minutes.
Step 3
Saute shallots in butter. Drain mushrooms and saute with shallots.
Step 4
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.