Sauce Forestiere (Wild mushroom sauce)
- Total Time
- 15 minutes
- Rating
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Ingredients
- 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
- â…›teaspoon freshly grated nutmeg
- â…›teaspoon cayenne pepper
Nutritional analysis per serving (6 servings)
127 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 2 grams protein; 163 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
- 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).
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