Chef Darren Hawley of Crystal Mountain resort tells how to make a fresh mushroom sauce.
- 1 ounce butter
- 1 cup wild mushrooms, cleaned and sliced
- N cup shallots, minced
- 1 teaspoon garlic, minced
- K cup white wine, good quality
- K cup chicken stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme
- Sea salt
- Cracked black pepper
In a large skillet over high heat melt the butter, and when it is lightly browned add the mushrooms and caramelize them. Add the shallots and garlic and cook for one minute more. Deglaze the pan with white wine and reduce until almost dry. Add the chicken stock and reduce by half. Add the heavy cream and again, reduce by half or until lightly thickened. Finish the sauce with fresh thyme, sea salt and freshly cracked black pepper.