Creamy Mushroom Sauce with Wild & Fresh Mushrooms
Calories: 114 kcal
The creamy mushroom sauce made with both wild, dried porcini mushrooms and your choice of fresh mushrooms, all of which in wine and cream base. This makes for an irresistible sauce that can be added to any pasta dish, chicken, steak, or eaten on its own with a slice of fresh bread.
1/2 cup Dry Porcini mushrooms 2 Portabello mushrooms big, cut into small slices 3.5 oz Shitake mushrooms sliced, 1 lb Baby Bella mushrooms 16 oz. box, sliced 1 Onion large, chopped 1/4 cup White wine 1-2 tablespoons 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
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 Shitake 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 about 1/2 cup up to 1 cup of 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; (add more water if needed) Season with salt and pepper (you may want to season it as you go); Add creme fresh and parley and serve immediately. Calories: 114 kcal | Carbohydrates: 13 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 2 g | Cholesterol: 11 mg | Sodium: 17 mg | Potassium: 840 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 20 IU | Vitamin C: 2.1 mg | Calcium: 30 mg | Iron: 0.8 mg