Wild Mushroom & Herb Sauce Recipe

Name: Wild Mushroom & Herb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Tbs (1 stick);butter cut into small pieces; 1 large shallot (or 1/3 c yellow onion) finely chopped; 1 clove fresh garlic, minced or pressed; 4 c fresh or rehydrated wild mushrooms (See our Dried Wild Mushroom Sampler.); 1/2 c dry white wine*; 1 Tbs finely chopped fresh basil; 1 tsp finely chopped fresh oregano**; 1 tsp finely chopped fresh Italian parsley**; Sea salt and black pepper (to taste); Parmesan cheese; *vegetable or chicken broth with 2 tsp cider or balsamic vinegar may be substituted for wine; **1/2 tsp dried oregano and 1 tsp dried parsley may be substituted for fresh. If using dried, add to pan along with uncooked mushrooms. Continue with recipe as written, adding fresh basil at the end.

Servings: persons

8 Tbs (1 stick);butter cut into small pieces
1 large shallot (or 1/3 c yellow onion) finely chopped
1 clove fresh garlic, minced or pressed
4 c fresh or rehydrated wild mushrooms (See our Dried Wild Mushroom Sampler.)
1/2 c dry white wine*
1 Tbs finely chopped fresh basil
1 tsp finely chopped fresh oregano**
1 tsp finely chopped fresh Italian parsley**
Sea salt and black pepper (to taste)
Parmesan cheese
*vegetable or chicken broth with 2 tsp cider or balsamic vinegar may be substituted for wine
**1/2 tsp dried oregano and 1 tsp dried parsley may be substituted for fresh. If using dried, add to pan along with uncooked mushrooms. Continue with recipe as written, adding fresh basil at the end.

1
Cut mushrooms into 1/4 inch slices, removing any tough stems. Heat 4 tablespoons butter in large skillet over medium heat. Saute shallot in butter until softened, about 1 minute, stirring frequently. Add garlic; cook 30 seconds, stirring gently to prevent browning. Add mushrooms and saute 3-5 minutes, or until softened, stirring frequently to heat evenly. Add wine and stir contents of skillet, scraping up fond (browned layer and bits) from bottom of pan. Bring to simmer; lower heat and cover, allowing mushrooms to cook in liquid about 2-4 minutes, checking for desired doneness. Mushrooms should be tender but firm to the bite. Uncover and allow liquid remaining, if any, to reduce to a glossy layer coating pan and wild mushrooms. Remove from heat and add basil, parsley, oregano, and 4 tablespoons butter; stir until just incorporated. Season to taste with sea salt and freshly ground black pepper.
2
Distribute freshly cooked and drained Goat Cheese & Asparagus ravioli among plates; distribute mushrooms evenly over ravioli. Pour any remaining liquid in pan over mushrooms. Top with freshly grated parmesan cheese.

1497

kcal

Calories

162

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 Tbs (1 stick);butter cut into small pieces, 1 large shallot (or 1/3 c yellow onion) finely chopped, 1 clove fresh garlic, minced or pressed, 4 c fresh or rehydrated wild mushrooms (See our Dried Wild Mushroom Sampler.), and more.

Yes, Wild Mushroom & Herb Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom & Herb Sauce

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