Wild Mushroom Butter Sauce
This shallot and ginger-infused wild mushroom butter sauce complements vegetables, meats, poultry and seafood.
12 tablespoons butter - divided use
1/4 cup shallots, diced
1 leek, sliced
2 teaspoons fresh ginger, grated
4 ounces fresh wild mushrooms, chopped (crimini, yellow oyster, shiitake, etc.)
1/4 cup chicken broth
Salt and ground black pepper, to taste
- In a heavy skillet, melt 2 tablespoons butter over medium heat. Add shallots, leeks and ginger; sauté until leeks are soft. Purée leek mixture in a food processor or blender; set aside.
- Melt remaining 10 tablespoons butter in skillet over medium heat. Add mushrooms and sauté 2 to 3 minutes. Add leek purée, broth, and salt and pepper; mix well and bring to a simmer; serve hot. You may thin sauce with additional chicken broth, if desired.
- Store sauce in refrigerator for up to three days. Reheat to serve.
Makes about 2 cups.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.