WILD MUSHROOM SAUCE

Ingredients

• 3 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 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 beef stock, or low-sodium beef broth
• 1 cup heavy cream

Instructions

In a heavy medium saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until soft and fragrant, 2 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 thestock 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, 20 to 30 minutes.
 
Serve, or cover and keep warm until ready to use.


Yield: about 2 cups

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