Shallot and wild-mushroom sauce

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 Information

  • Nutritional analysis per serving (4 servings)

    271 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 5 grams protein; 56 milligrams cholesterol; 207 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. In a small pan, over medium heat, reduce stock to one cup.
2. Rinse mushrooms well, then soak in warm water or additional warm stock, if available, for 20 minutes.
3. Saute shallots in butter. Drain mushrooms and saute with shallots.
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.

45 minutes