We finally moved! Yeyy. It was a very interesting process. Realize that I am an attorney and I used to work with real estate transactions; but let me tell you, I have never had a transaction like the one I undertook when I was trying to close on my own house. We had a relocation company on the other side of the deal (Cartus). Their bureaucracy drove everyone bananas! New York real estate is specific as it involves lawyers throughout the process – but it usually takes no more than 2 months. Consider this, we placed an offer on our house at the end of October, but we weren’t able to close until the end of February. Thank you Cartus for your inefficiency. One piece of advise to my beloved readers: if you are ever in a situation in which you are trying to buy a piece of property and you have a relocation company on the other side: RUN! They will make this process very unpleasant for you. They don’t care that for you it is a pretty big deal to buy a house. For them it’s just another deal in a manila folder that needs to close. And there are no negotiations. You either obey their rules or you loose the house. Period. Terrible, terrible experience. At any rate, having waded through this process we now find ourselves nestled in a home we love. As a result however, I’ve had no time for blogging and cooking. We have lived on take out for quite a while. Yet, now that we are almost there, I’ve found a few minutes to write this post. I made this Creamy Wild Mushroom Sauce right before we moved, but I didn’t have enough time to share it yet. So here it is, my super delicious Creamy Wild Mushroom Sauce.
Having vented about my home purchase in the previous paragraph, let me say this…there was one VERY good aspect of our house hunt. That bright light was our amazing experience with our real estate agent. She came highly recommended by the Regional Director of Coldwell Banker, and for good cause. She specializes in south shore of Long Island and we were very impressed with her work, dedication and professionalism. If you’re ever in need of a real estate agent on south shore of Long Island, suffice it to say that you wouldn’t regret contacting her. Her name is Moira Connely and while she doesn’t realize that I’m writing this thanks it nevertheless ought to be said: Thank you Moira! You have been a real angel.
My house hunt digressions apparently have overtaking this post about my Creamy Wild Mushroom Sauce. Please forgive me. As I mentioned in one of my previous posts, wild mushroom picking was a huge part of my childhood. Without fail, after we came back home from a pick, we made a sauce from fresh wild mushrooms. And we would finish it with a splash of cream and chopped parsley. Now I cannot perfectly recreate my childhood creamy wild mushroom sauce, so I came up with the substitute which is actually pretty delicious in its own right. I used dried wild porcini mushrooms and all different kinds of fresh mushrooms: shitaki, portabello, baby bella. You can use this sauce for anything you want. For a vegetarian version, you can top it on quinoa, rice or pasta. For a carnivorous version, you can top it on chicken, steak or pork cutlets. Alternatively, you can eat it on its own and dunk a piece of fresh baguette in it. Bon Appetite 🙂
Creamy Wild Mushroom Sauce
Print Pin RateIngredients
- 1/2 cup dried porcini mushrooms
- 2 big portabello mushrooms
- 3.5 oz box of shitake mushrooms
- 1 lb (16 oz) box of baby bella mushrooms
- 1 large onion
- 1/4 cup of white wine
- 1-2 tablespoons of creme fresh (it's milder than sour cream, but you can use sour cream or splash of heavy cream)
- 1-2 tablespoon ghee , butter or olive oil for sautéing the mushrooms
- Fresh Italian parsley for garnish
- Salt and pepper , to taste
Instructions
- In a small saucepan, soak the wild dried mushrooms with 2 cups of water for 15 minutes, then cook for about 45 minutes until they are soft
- Into a large sauté pan, add butter or oil and onions, sauté for about 3-4 minutes
- Add portabello mushrooms and sauté for about 5 minutes
- Then add baby bella mushrooms and sauté for another 3-4 minutes
- Add shitaki mushrooms and cooked porcini mushrooms and sauté for another 2-3 minutes
- Pour wine over mushrooms and let cook for about 3-4 minutes, until almost fully absorbed
- Using a strainer, add some water from the pan where you had cooked dried mushroom to create a sauce
- Cook for another 20 minutes, until all the mushrooms are soft
- Season with salt and pepper (you may want to season it as you go)
- Add cream and parley and serve immediately
Ha! I have been hooked on your creative and delicious recipes since trying your rice with spinach and feta– I’ve made that 3 times already & feel healthy eating it. It is SO good! Thank you for the kind words. (Relo companies would try Mother Theresa’s patience.). Can’t wait to try this wild mushroom sauce this week. The only mushroom picking I’ve ever done is at the market so your childhood sounds vastly more interesting! : )
I’m so glad to hear that you like my spinach rice so much :). Let me know how did you like the mushrooms when you make them 🙂
This mushroom sauce looks seriously TOO good.. I love that you used creme fraiche and a variety of mushrooms. Beautiful!
Thanks Thalia! I appreciate it 🙂