Wild Mushroom Sauce
Wild mushrooms have long been a passion for the French. We in North America have just recently come to embrace the exotic flavours that these intense morsels posses. I am a big fan of the dried variety, however the season is upon us for the fresh in an abundance of variety. Here is my version of a spectacular mushroom sauce that can be used for a pasta, an accent to grilled poultry and meats or simply enjoyed smeared on a crusty baguette.
3 tbsp. unsalted butter or olive oil
3 large shallots, minced
1 large garlic clove minced
2 tbsp. balsamic vinegar
1 cup sliced shiitake mushrooms
1 cup fresh sliced chanterelle mushrooms
1 cup fresh sliced Portobello mushrooms
1/2 cup marsala wine, or sweet sherry
1/2 cup chicken or beef stock
1 tbsp. fresh thyme, chopped
1/3 cup heavy cream
Sea salt to taste
fresh ground pepper to taste
1. Saute the shallots and garlic in the butter, take care to only soften, not brown them. Add the balsamic to the pan along with the sliced mushrooms. Saute for about 5 minutes. Add the stock and cover for about 2 minutes. Remove the lid and cook until the mushrooms begin to reduce.
2. Add the fresh thyme and marsala to the pan, continuing to simmer until the liquid is reduced by 1/2.
3. Pour in the cream, stirring to combine. Keep the heat on low until the sauce is thick. Adjust the seasoning with sea salt and fresh ground pepper.
Serves 6 as a sauce or appetizer.