“Wild” Mushroom Sauce

Ingredients

• ½ C chopped shallots
• 3 cloves garlic, minced
• 3 Tbsp butter
• 2 lbs mixed mushrooms, cleaned and coarsely chopped
  (portobello, cremini, shiitake, hedgehog, chantarelle, oyster)
• 2 Tbsp olive oil
• ½ C chicken broth
• ¼ C dry white wine or vermouth
• 1 Tbsp snipped fresh thyme
• 1 tsp dried thyme, crushed
• 1 tsp salt
• ¼ tsp freshly ground pepper
• ⅓ C whipping cream
• 1 Tbsp all purpose flour
• Parmigiano-Reggiano cheese for garnish

Directions

In 4 quart Dutch oven, cook shallots and garlic in butter for 2 minutes, over medium heat. Add mushrooms, drizzle with olive oil. Cook about 10 minutes or until soft and liquid is almost evaporated, stirring occasionally. Stir in broth, wine, fresh and dried thyme, salt, and pepper. Stir together cream and flour until smooth. Add to mushroom mixture. Cook, stirring until thick and bubbly. Cook and stir 1 minute more. Cool slightly. Transfer to covered storage container and chill up to 3 days. Makes 4 cups.

As a pasta sauce: Reheat 2 cups sauce and toss with 8 ounces hot, cooked fettuccine. Sprinkle with shredded Parmigiano-Reggiano.

As a bruschetta topper: Spread chilled mushroom sauce over toasted baguette slices. Arrange cheese shards on top. Serve at room temperature or broil 3 inches from the heat for 30 to 60 seconds, until cheese melts.

As stuffing for chicken breasts: Spoon sauce in cavity between skin and chicken. Bake 35 to 55 minutes, depending on size, at 375 degrees F until no longer pink.