Sauce Forestière
The flavor mostly comes from morel mushrooms, which can be found dried, then reconstituted in boiling water. Use the soaking water in this recipe, too, to intensify the mushroom flavor.
Use for any type of meat/liver, or pasta/gnocchi.
Chapters
0:00 How to Use Sauce Forestière
0:21 What types of mushrooms to use the mushroom sauce
0:53 Cooking Sauce Forestière
1:35 Method for getting the most flavor when cooking with meat
2:03 How to deglaze the pan
2:30 Tips for how much mushroom stock to add
3:31 What is creme fraiche?
4:45 How to know when the sauce is finished
Sauce Forestiere
Ingredients
1 tbsp oil or fat
1/3 cup dried morel mushrooms
about 1 cup boiling water for soaking mushrooms
1/2 shallot, diced
2 garlic cloves, diced
8 cremini or white button mushrooms, thinly sliced
2 tbsp white wine
1/2 cup chicken or vegetable stock
2 tbsp butter, or more
2 tbsp creme fraiche, or more
salt and pepper to taste
Recipe summary: Pour boiling water over dried mushrooms and let sit for at least 30 minutes. Melt oil or fat over medium heat. Add shallots and start to brown. After a few minutes, add the garlic. when slightly browned, add the mushrooms, including the morels. Spread evenly in the pan and let sit for a few minutes until they begin to brown. Stir and continue to brown for a few more minutes. Add wine and chicken stock and scrape up the browned bits in the pan. Add half a cup of the mushroom soaking water and the butter. Bring to a simmer and begin to reduce the liquid until it reaches a medium thick consistency. Whisk in creme fraiche until fully incorporated and lower the heat. Continue reducing the sauce until desired consistency is reached. Serve immediately.
