Wild Mushroom Cream

Name: Wild Mushroom Cream
Yield: Makes about 2 cups
Ingredients: Kosher or sea salt and freshly ground pepper; 1 cup finely chopped fresh shiitake or other wild mushrooms; ½ ounce dried morels or porcini mushrooms, soaked in 1 cup warm water for 20 minutes; 2 tablespoons olive oil; 1 cup finely chopped fresh shiitake or other wild mushrooms; ½ ounce dried morels or porcini mushrooms, soaked in 1 cup warm water for 20 minutes; 1 tablespoon Dijon mustard; 1 tablespoon minced fresh parsley; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 3 tablespoons minced shallots or green onions, white part only; 3 tablespoons minced shallots or green onions, white part only; 1½ cups heavy (whipping) cream; ½ cup dry white wine

Preparation info

Makes about
2
cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

½ ounce dried morels or porcini mushrooms, soaked in 1 cup warm water for 20 minutes
1 cup finely chopped fresh shiitake or other

Sauce
Vegetarian
Gluten-free

Method

Remove the mushrooms from the soaking liquid and reserve the liquid. Chop the soaked mushrooms and set aside with the fresh wild mushrooms.

In a saucepan, heat the olive oil and sauté the shallots until very lightly colored. Add all the mushrooms and sauté over medium-high heat until the mushrooms have lightly browned. Add the wine and reserved soaking liquid and reduce the liquid uncov