Sauce Forestiere (Wild mushroom sauce)
Published June 28, 1983
- Total Time
- 15 minutes
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Ingredients
¼ pound wild mushrooms such as Black Forest, cepes or porcini
¼ pound fresh mushrooms
Salt to taste if desired
1 tablespoon butter
¾ cup heavy cream
Freshly ground pepper to taste
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
Nutritional analysis per serving (4 to 6 servings)
2 grams carbs; 39 milligrams cholesterol; 127 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 163 milligrams sodium; 2 grams protein; 2 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
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).
Private Notes