Shallot and wild-mushroom sauce

By Patricia Wells

Total Time
45 minutes
Rating
3(6)
Comments
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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
Nutritional analysis per serving (6 servings)

180 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 4 grams protein; 392 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small pan, over medium heat, reduce stock to one cup.

  2. Step 2

    Rinse mushrooms well, then soak in warm water or additional warm stock, if available, for 20 minutes.

  3. Step 3

    Saute shallots in butter. Drain mushrooms and saute with shallots.

  4. 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.

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3 out of 5
6 user ratings
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Comments

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ollie

Can I substitute peasant stock?

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