American | Wild Mushroom and Cambozola Sauce
Posted on February 28, 2014
Serve over chicken, beef, pork, or pasta.
Yield: 6 servings
3 tablespoons unsalted butter
3 tablespoons flour
1 cup white button mushrooms, cleaned and chopped finely
4 ounces dried mushroom medley - soaked in 1 1/2 cups of hot water
1 small onion finely chopped
2 cloves finely chopped garlic
1 cup chicken stock
1 cup white wine
1/2 cup mushroom soaking liquid
1 1/2 cups heavy cream
6 ounces Cambozola cheese - loosely crumbled
1 tablespoon finely chopped parsley
salt and pepper, to taste
Soak dried mushrooms in 1 1/2 cups hot water until soft and re-hydrated, about 20 minutes. Remove mushrooms from soaking liquid - save liquid. Squeeze out excess moisture as possible from mushrooms - be sure to capture the expelled liquid as it is called for in this recipe.
Clean and chop button mushrooms and add to dry mushroom mix.
Over medium high heat melt butter in a large sauté or fry pan. Add onions and sauté 3 minutes. Add garlic and sauté 1 minute longer. Add flour and cook an additional 2 minutes - stirring constantly.
Add all of the chopped mushrooms to pan. Slowly add in the white wine, mushroom liquid and chicken stock. Stir vigorously to prevent any clumping. Bring mixture to a boil - boil 2 minutes and then reduce heat and let simmer until reduced slightly - about 6 minutes. Add heavy cream and bring mixture back to a boil.
Remove pan from heat. Add the Cambozola cheese and stir to combine and melt cheese. Add the chopped parsley and season with salt and pepper.
(Ref. "Wild Mushroom and Cambozola Sauce" recipe, Sur La Table's "Introduction to Sauces" class.)