Shallot and wild-mushroom sauce
Published January 8, 1983
- Total Time
- 45 minutes
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Ingredients
2 cups pheasant stock
3 ounces dried wild mushrooms
3 shallots, finely minced
3 tablespoons butter
1 cup creme fraiche (see recipe)
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
11 grams carbs; 40 milligrams cholesterol; 181 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 2 grams fiber; 392 milligrams sodium; 4 grams protein; 5 grams sugar
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
In a small pan, over medium heat, reduce stock to one cup.
- Step 2
Rinse mushrooms well, then soak in warm water or additional warm stock, if available, for 20 minutes.
- Step 3
Saute shallots in butter. Drain mushrooms and saute with shallots.
- 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.
Private Notes
Comments
Can I substitute peasant stock?
Can I substitute peasant stock?