* Exported from MasterCook *
Wild Mushroom Sauce
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons butter
2 Tablespoons flour
3 cups wild mushroom stock -- (page 66)
1 Tablespoon tomato sauce -- or 1 teaspoon pureed sun-dried tomatoes
4 Tablespoons cream -- or creme fraiche (optional)
salt
pepper
Melt the butter in a saucepan; then stir in the flour and cook over a
low-heat for about 2 minutes,stirring frequently. Remove it from heat to
let it cool. Bring the mushroom stock to a boil; then whisk it into the
cooled roux (flour and butter mixture). Add the tomato and cream or creme
fraiche, if using, and season with salt and ground black pepper to taste.
Cook the sauce over low heat, stirring frequently, for 20 to 25 minutes.
Makes 3 cups
AuthorNote: This is a deeply flavored sauce that does not use any milk,
although creme fraiche or cream can be added for enrichment.
Wild Mushroom Stock
1 ounce dried porcini mushroom
1 1/2 Tablespoons olive oil
4 ounces fresh mushrooms, sliced or chopped (optional)
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, chopped into 1/2-inch squares
1/2 cup leek greens, roughly chopped into 1-inch pieces (optional)
4 sprigs thyme, or 1/4 teaspoon dried thyme
2 bay leaves
6 sprigs parsley, roughly chopped
3 sage leaves, or a large pinch of dried sage
2 garlic cloves, chopped
1 teaspoon salt
9 cups cold water
Cover the dried mushrooms with 1 cup hot water and set them aside.
Heat the olive oil in a soup pot, add the vegetables, herbs, garlic, salt
and cook over medium-high heat, stirring frequently, for about 5 minutes.
Next add the dried mushrooms and their soaking liquid plus the 9 cups of
water, and bring to a boil; then simmer for 45 minutes.
Strain the stock through a fine-meshed sieve.
Use it as is, or return it to the stove and reduce it further to intensify
the flavor as much as desired. Generally, it takes about 15 minutes at a
slow boil to reduce the volume of a liquid by 1 cup.
Makes 6 to 8 cups
VARIATION: For a darker-colored stock, caramelize the onion separately
first. Heat the oil, add the onion, and cook it until it has turned a very
dark brown, stirring occasionally at first, then more frequently as it
gets darker. Add the remaining ingredients plus the water, bring to a
boil, cook as above, and strain.
AuthorNote: The full, dense flavor of dried wild mushrooms makes this
stock a frequently used ingredient in our restaurant. We use it to enrich
and strengthen mushroom soups, and in reduce form, to provide a rich broth
for vegetable ragouts, mushroom pastas, and pilafs. It is also used as the
base of several sauces in place of milk or cream, such as sorrel sauce and
mild mushroom sauce.
We usually use cepes or porcini (Boletus eduli), but other varieties of
mushrooms could be used with different results in the final flavor, for
instance, shiitake or morels. Porcini have a woodsy, wild taste. Those
imported from South America are less expensive than those from France or
Italy. Although their poor texture makes them unsuitable for eating, they
have plenty of flavor.
Source:
"Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 58 Calories; 4g Fat (60.8% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 10mg
Cholesterol; 120mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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