Woodland Sauce with Mushrooms (Sauce Forestiere)
Published December 28, 1982
- Total Time
- 20 minutes
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Ingredients
⅔ pound fresh mushrooms
⅔ pound wild mushrooms
Salt to taste if desired
2 tablespoons butter
1 ½ tablespoons puree of shallots and garlic
1 cup creme fraiche, available in specialty shops
¼ teaspoon curry powder
Freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
8 grams carbs; 32 milligrams cholesterol; 140 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 3 grams fiber; 338 milligrams sodium; 3 grams protein; 3 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
Rinse mushrooms and pat dry. Trim off ends.
- Step 2
Bring 5 cups of water to boil and add salt to taste. Add mushrooms and let simmer about 1 minute. Drain thoroughly and squeeze to extract excess fluid.
- Step 3
Put mushrooms into container of food processor or blender and blend thoroughly. There should be about 1 cup or slightly more.
- Step 4
Heat butter in saucepan and add puree of shallots and garlic. Cook briefly and add mushroom puree and cook, stirring, about 1 minute. Add creme fraiche and cook, stirring, about 1 minute. Add curry powder, salt and pepper. Cook over very low heat about 10 minutes.
Private Notes