Sauce Forestiere (Wild mushroom sauce)

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 Information

  • Nutritional analysis per serving (4 servings)

    197 calories; 19 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 68 milligrams cholesterol; 21 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Coarsely chop mushrooms; there should be about 2 cups of each.
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.
3. Put mushrooms into the container of food processor or electric blender and blend as fine as possible. There should be about 1/2 cup.
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).

15 minutes