44 Wild Mushroom Sauce

Name: Wild Mushroom Sauce (Sauce aux champignons des bois)
Yield: For six people
Cuisine: French
Ingredients: 50 cl (scant 1 pint) veal stock; 2 tablespoons port; salt, pepper; salt, pepper; 15 g (½ oz) dried mousserons (millers); 15 g (½ oz) dried cèpes (ceps) or Chinese mushrooms; 15 g (½ oz) dried cèpes (ceps) or Chinese mushrooms; 15 g (½ oz) dried cèpes (ceps) or Chinese mushrooms; 15 g (½ oz) dried morilles (morels); 15 g (½ oz) dried morilles (morels); 15 g (½ oz) dried mousserons (millers); 1 tablespoon fromage blanc; 1 tablespoon mushroom purée; juice of half a lemon

Sauce aux champignons des bois

Preparation info

For
six
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main Ingredients

15 g (½ oz) dried morilles (morels)
15 g (

Europe
France
Sauce
Mediterranean
Gluten-free

Method

Soak the mushrooms in cold water for quarter of an hour, changing the water several times, and rubbing the mushrooms between your hands to eliminate every trace of sand and grit. Drain them.
Heat the saucepan and cook the mushrooms in the dry pan ‘à sec’, until all their liquid has evaporated. Stir from time to time with the wooden spatula.
Add the po