It’s the best time of year to use fresh mushrooms! Many we can forage here on Cape Cod, and several can be found now in the local farmers’ markets. This recipe is from my colleague and friend, Lisa Golden Schroeder, from her book Untamed Mushrooms: From Field to Table.
Ingredients
- 4 tablespoons butter, divided
- 1½ pounds mixed fresh wild mushrooms, finely chopped
- 1 large leek, rinsed well and sliced lengthwise
- Coarse salt and freshly ground pepper to taste
- 1¼ cups dry white wine or red wine
- 2 teaspoons dried wild mushroom powder
- 1 tablespoon cornstarch dissolved in 2 tablespoons water (slurry)
- 1-2 tablespoons chopped fresh herbs (flat-leaf parsley, marjoram, thyme, rosemary, or sage)
Preparation
Melt 2 tablespoons butter in a large heavy skillet over medium-high heat.
Add the mushrooms and leeks. Cook, stirring frequently, for about 8 minutes or until the mushrooms release their juices and begin to brown.
Stir in the remaining 2 tablespoons butter; season with salt and pepper.
Stir in the wine and mushroom powder. Bring to a simmer; cook for about 2 minutes, then stir in the cornstarch slurry.
Cook and stir until the sauce thickens. Stir in the herbs. Cool. Spoon into jars or vacuum-seal in freezer bags. Refrigerate for up to a week or freeze for up to 6 months.
“Because mushrooms bring a richness to any dish, a simmer sauce can be the heavy flavor workhorse for a quick pasta supper, a saucy skillet or sauteed chicken, or a side sauce for baked fish or grilled steaks.”
About this recipe
Recipe and final quote by Lisa Golden Schroeder from Untamed Mushrooms: From Field to Table, Minnesota Historical Society Press 2018
