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Wild Mushroom Butter Sauce

Wild Mushroom Butter SauceThis shallot and ginger-infused wild mushroom butter sauce complements vegetables, meats, poultry and seafood.

Recipe Ingredients:

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

Cooking Directions:

  1. 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.
  2. 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.
  3. 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.