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

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 (

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