Wild Mushroom Sauce

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Yield: 6 servings

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This delicious sauce is the light and lovely topper to the Ricotta Gnudi featured in the Winter 2013 Baking Sheet.

Wild Mushroom Sauce

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Hands-on time:
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Yield: 6 servings
Published: 01/07/2013

Ingredients

  • 5 tablespoons extra virgin olive oil, divided
  • 6 thin prosciutto slices
  • 12 whole fresh sage leaves
  • 2 pounds fresh wild mushrooms (cremini, oyster, shitake) sliced
  • 2 large shallots, or 1/2 a medium onion, chopped
  • 6 fresh thyme sprigs
  • 2 teaspoons chopped fresh sage
  • 2 cups chicken stock or broth
  • 1/4 cup grated Romano or Asiago cheese
  • 1/4 cup (4 tablespoons) chilled butter

Directions

1) Heat 1 tablespoon of the oil in a large pot or extra-large skillet over medium-high heat. Add 3 prosciutto slices. Cook until beginning to brown, about 2 minutes per side. Transfer to paper towels; repeat with remaining prosciutto.

2) Add the whole sage leaves to the pot, and cook until crisp; transfer to paper towels.

3) Heat the remaining oil in the same pot over medium-high heat. Add the mushrooms, shallots, thyme, and chopped sage. Sauté until the mushrooms are brown and the liquids evaporate, about 12 minutes. Transfer the mixture to a bowl.

4) Add the stock to the pot and reduce, scraping up the brown bits, about 7 minutes.

5) Remove from the heat and add and cheese and mushroom mixture.

6) Season with salt and pepper; add the butter, stirring until it melts, before using to sauce the pasta.

Yield: 6 servings.

Nutrition information

Serving Size: 1 1/4 cup Servings Per Batch: 6 servings Amount Per Serving: Calories: 287 Calories from Fat: 74 Total Fat: 24g Saturated Fat: 8g Trans Fat: 0g Cholesterol: 37mg Sodium: 574mg Total Carbohydrate: 9g Dietary Fiber: 2g Sugars: 4g Protein: 12g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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