Sauce Forestiere (Wild mushroom sauce)

Name: Sauce Forestiere (Wild mushroom sauce)
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: french
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

By Craig Claiborne

Total Time: 15 minutes
Rating: 4(13)
Comments: Read comments

Featured in: RECIPES FOR MORELS, ENOKIS, SHIITAKES

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Ingredients

Yield:4 to 6 servings

¼pound wild mushrooms such as Black Forest, cepes or porcini
¼pound fresh mushrooms
Salt to taste if desired
1tablespoon butter
¾cup heavy cream
Freshly ground pepper to taste
⅛teaspoon freshly grated nutmeg
⅛teaspoon cayenne pepper

Ingredient Substitution Guide

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Preparation

Step 1
Coarsely chop mushrooms; there should be about 2 cups of each.
Step 2
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.
Step 3
Put mushrooms into the container of food processor or electric blender and blend as fine as possible. There should be about ½ cup.
Step 4
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).