SHALLOT & WILD MUSHROOM SAUCE

By BobD

Ingredients

• 2 cups pheasant stock
• 3 ounces dried wild mushrooms
• 3 shallots, finely minced
• 3 tablespoons butter
• 1 cup creme fraiche
• Salt and freshly ground pepper to taste

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

In a small pan, over medium heat, reduce stock to one cup.

Rinse mushrooms well, then soak in warm water or additional warm stock, if available, for 20 minutes.

Saute shallots in butter. Drain mushrooms and saute with shallots.

In separate saucepan, bring the creme fraiche to a boil, add reduced stock, then shallots and mushrooms. Season to taste and pour over sliced supremes.