Makes 1 cup
A basic sauce especially designed for dried mushrooms, although small fresh caps may be used. Preparation time is short, since the dried caps are rehydrated in the cooking process. Excellent over pasta, chicken breasts, veal, and hot buttered toast.
- 2 ounces dried mushrooms, or 1/2 pound fresh small mushrooms
- 3 tablespoons butter
- 2 tablespoons water or more
- 1 cup half and half
- Salt to taste
- Pinch of white pepper
- 3 tablespoons water
- 1 tablespoon flour
If using dried mushrooms, quickly run water over the mushrooms in a colander to remove any sand just before cooking.
In a medium-sized saucepan, melt the butter and add the water. Add the mushrooms and cook slowly (for about 3 minutes) until the caps are soft. Add more water if needed. Add the half and half, salt, and white pepper. Simmer for 3 to 5 minutes. Blend the water and flour together and slowly stir into the sauce. Cook and stir 5 minutes until the sauce thickens.
ALTERNATE MUSHROOMS: Black Chanterelle, Boletes, Fairy Ring Mushroom, Morels
–Kitchen Magic with Mushrooms
From : http://www.mssf.org/cookbook/part_2.html