Recipe

Wild Mushroom Sauce

  • Yield: About 2 cups

Ingredients

  • 3 tablespoons olive oil
  • 1/2 cup finely chopped yellow onions
  • 3 cups sliced wild mushrooms, such as a shiitake, morel, chanterelle, wood ear, and/or oyster, stems trimmed and wiped clean
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped green onions (green and white parts)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon minced garlic
  • 1 1/2 cups Veal Stock or
  • canned low-sodium beef broth
  • 1 cup heavy cream

Directions

  • Heat the olive oil in a heavy medium saucepan over medium-high heat. Add the onions and cook, stirring often, until softened, about 4 minutes. Add the mushrooms, salt, and pepper and cook until the mushrooms start to give off their liquid, about 3 minutes. Add the green onions, parsley, and garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the stock and heavy cream and bring to a boil over high heat. Reduce the heat to medium-low and simmer until thickened to a sauce consistency, about 30 minutes.
  • Serve, or cover and keep warm until ready to use.