Wild Mushroom Sauce

Categories: Ckright3
Yield: 1 servings

1/2 oz Dried morels or porcini
-mushrooms
1 c Minced shiitake mushrooms
2 tb Olive oil
3 tb Minced shallots
1/2 c Dry white wine
1 1/2 c Heavy cream or half-and-half
1 tb Minced parsley
2 ts Dijon mustard
Kosher salt; to taste
Freshly-ground black pepper;
-to taste
Red pepper flakes; to taste

Soak morel mushrooms in 1 cup warm water until softened. Swish around
occasionally to dislodge any sand. Remove mushrooms and carefully strain
soaking liquid and reserve. Slice mushrooms thinly. Add oil and shallots to
a saucepan and saute until very lightly colored. Add mushrooms and saute 3
minutes longer. Add wine and reserved soaking liquid and reduce by 2/3 over
moderately-high heat. Lower heat slightly. Add cream and reduce to a light
sauce consistency. Stir in parsley, mustard, salt and pepper and keep warm.
Adjust seasonings to taste.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9629 broadcast 08-07-1996) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-02-1996

Recipe by: John Ash

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