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Wild Mushroom Sauce
Wild Mushroom Sauce is a traditional French recipe for a classic sauce made with wild mushrooms and shallots in a marsala wine and beef stock with butter and sage. The full recipe is presented here and I hope you enjoy this classic French version of: Wild Mushroom Sauce.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
6
Rating: 
Tags : Wild FoodSauce RecipesFrench Recipes
This is a classic French sauce of fried wild and domestic mushrooms presented in a base of demi-glace and marsala wine.
Ingredients:
1 tbsp butter
2 medium shallots, chopped
pinch of cracked
black pepper
200g mixed wild mushrooms, sliced
200g domestic mushrooms, sliced
1 tsp fresh
sage, chopped
60ml marsala wine
50ml
demi-glace
1 tbsp butter
Salt and black pepper, to taste
1½ tbsp fresh sage, chopped
Method:
Place a pan over medium heat, add the butter and shallots and fry for 1 minute before adding the cracked black pepper and fresh mushrooms. Increase the heat and fry for between 5 to 7 minutes. Add fresh sage and fry for about 30 seconds more. Deglaze the pan with marsala wine.
Reduce to a syrup then add the demi-glaze. This will thicken quickly, as it has been already reduced. When the sauce is ready it will be thick enough to coat the back of a spoon. Before serving bring the sauce to a boil then swirl in the remaining butter, and season with salt and pepper to taste.
