This recipe originally appeared in an article on foraging by Amelia Levin in the summer issue of Sizzle magazine, the American Culinary Federation’s digital quarterly for culinary students and enthusiasts.
Recipe courtesy of Chef Fred Brash, assistant professor, Culinary Institute of America
“I learned this recipe in France using chanterelles I foraged. Morels could easily be a great addition. This is a very creamy, stew-like sauce that goes great with pasta, rice, potatoes or chicken dishes.”
Yield: 15 portions
8 oz. chanterelle mushrooms, cleaned and sliced
8 oz. shiitake mushrooms
8 oz. oyster mushrooms
2 oz. unsalted butter
1 T chopped shallots
1 T chopped garlic
1 T salt
1 T freshly ground black pepper
4 oz. sherry wine
1/4 cup demi-glace
2 cups heavy cream
1 T fresh tarragon
- In a large skillet, sauté mushrooms in butter over medium-high heat until they begin to soften, about 5 minutes.
- Add garlic and shallots, continue to cook until mushrooms are tender and have released all their liquid. Season with salt and pepper.
- Add sherry and carefully ignite with a long match or barbecue starter, shaking pan gently until flames subside. Continue to cook until liquid evaporates.
- Reduce heat to medium and add demi-glace and cream. Cook until just heated through and thickened.
- Adjust seasoning if needed and stir in tarragon. Remove from heat and serve.