Wild Mushroom Sauce
Browse the recipe Wild Mushroom Sauce
YIELD Makes about 3 cups
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INGREDIENTS
| 12 | ounces shiitake or porcini mushrooms, sliced |
| 6 | ounces cremini or button mushrooms, sliced |
| 3 | tablespoons olive oil |
| 1‑1/2 | cups sliced green onions and tops |
| 1 | tablespoon dried basil |
| 1/2 | to 1 teaspoon dried thyme leaves |
| 3 | cups vegetable broth, divided |
| 1‑1/2 | tablespoons cornstarch |
| 2 | tablespoons minced parsley |
| 1/2 | teaspoon salt |
| 4 | to 6 dashes hot pepper sauce |
PREPARATION:
- Heat oil in large skillet over medium heat until hot. Add mushrooms, green onions, basil and thyme; cook and stir 5 minutes or until mushrooms release liquid. Continue cooking 10 minutes or until mushrooms have darkened and all liquid is evaporated, stirring occasionally. Add 2-3/4 cups broth; bring to a boil. Reduce heat to medium-low and simmer, uncovered, 10 to 12 minutes or until broth is reduced by one-third. Return liquid to a boil.
- Combine cornstarch and remaining 1/4 cup broth in small cup. Add to mushroom mixture. Boil, stirring constantly, 1 to 2 minutes or until thickened. Stir in parsley, salt and pepper sauce.
This recipe appears in:
Cheese Ravioli with Wild Mushroom Sauce
/ Italian