SAUCE FORESTIERE

By BobD

Ingredients

• 2/3 pound fresh mushrooms
• 2/3 pound wild mushrooms
• Salt to taste if desired
• 2 tablespoons butter
• 1 1/2 tablespoons puree of shallots and garlic (see instructions)
• 1 cup creme fraiche
• 1/4 teaspoon curry powder
• Freshly ground pepper to taste

Details

Servings 6
Adapted from events.nytimes.com

Preparation

Step 1

Rinse mushrooms and pat dry. Trim off ends.

Bring 5 cups of water to boil and add salt to taste. Add mushrooms and let simmer about 1 minute. Drain thoroughly and squeeze to extract excess fluid.

Put mushrooms into container of food processor or blender and blend thoroughly. There should be about 1 cup or slightly more.

Heat butter in saucepan and add puree of shallots and garlic. Cook briefly and add mushroom puree and cook, stirring, about 1 minute.

Add creme fraiche and cook, stirring, about 1 minute. Add curry powder, salt and pepper.

Cook over very low heat about 10 minutes.