Wild Mushroom Sauce

What goes great on New York Strip Steaks or Filet Mignon? How about a rich, velvety Wild Mushroom Sauce? Creamy mushroom sauce made with both wild, dried porcini mushrooms and your choice of fresh mushrooms, all of which are smothered in wine and cream.This makes for an irresistible sauce that can be added to any pasta dish, chicken, steak, or eaten on its own with a slice of fresh bread.

½ cup Dry Porcini mushrooms
2 Portabello mushrooms, cut into small slices
3½ oz Shitake mushrooms sliced,
1 lb baby Bella mushrooms (16 oz box), sliced
1 large onion, chopped
¼ cup white wine
1-2 Tbsp. crème fraîche (it's milder than sour cream, but you can use sour cream or splash of heavy cream)
1-2 Tbsp. Ghee butter or olive oil
sea salt
black pepper, freshly ground

Garnish:
Fresh Italian parsley, chopped

In a small saucepan, soak the wild dried mushrooms with 2 cups of water for 15 minutes, then cook for about 45 minutes until they are soft.

Into a large sauté pan, add butter or oil and onions, sauté for about 3-4 minutes.

Add Portabello mushrooms and sauté for about 5 minutes;.

Then add Baby Bella mushrooms and sauté for another 3-4 minutes.

Add Shitake mushrooms and cooked porcini mushrooms and sauté for another 2-3 minutes.

Pour wine over mushrooms and let cook for about 3-4 minutes, until almost fully absorbed.

Using a strainer, add about 1/2 cup up to 1 cup of water from the pan where you had cooked dried mushroom to create a sauce.

Cook for another 20 minutes, until all the mushrooms, are soft; (add more water if needed).

Season with salt and pepper (you may want to season it as you go).

Add crème fraîche and parley and serve immediately.

Makes 3-4 servings. 

Cook's Notes:  Mushroom varieties noted are suggestions, substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.