Wild Mushroom Sauce

This recipe is part of the recipe for Cheese Ravioli with Wild Mushroom Sauce


Makes about 3 cups


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


  1. 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.
  2. 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.

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