Recipes

Wild Mushroom Sauce

Mushroom 

• 1 1/2 tbs olive oil
• 2 tbs minces shallots
• 3 cups coarsly chopped wild mushrooms (portobello, crimini, and/or shitake)
• 1 1/2 cups vegetable broth
• 1/2 cup water
• 2 tbs Marsala wine
• 1/4 tsp dried thyme
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 tbs all purpose flour
• 3 tbs heavy cream
• 2 tbs grated parmesan cheese
• 1/4 cup chopped fresh parsley (I left this out)

In a 2-quart sauce pain, heat oil over medium-high heat. Add shallots and cook until tender.

Add mushrooms and stir until softened.

Add broth, water, marsala wine, thyme, salt, and pepper.

Bring to a boil, reduce heat, simmer uncovered for about 10 minutes.

In a 1 1/2 quart sauce pan, melt the butter over medium-high heat.

Stir in the flour until well absorbed.

Stir in the mushrooms and broth, stir until mixture comes to a boil.

Add the cream, parmesan cheese, and parsley.

I found this recipe in a vegetarian cookbook. I have made it quite a few times and just love it. It's great over tortellini or even over chicken. It tastes better every time I make it.

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Author: Carol Gelles