Wild mushroom sauce

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Vegetables

By Food24 November 03 2009
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Ingredients (7)

60.00 g mixed wild mushrooms — dried
2.00 Litres water
180.00 ml sherry — or port
500.00 g mushrooms — mixed
190.00 g butter
60.00 ml tomato paste
salt and freshly ground black pepper
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Method:

1. Combine dried mushrooms and water. Place in a saucepan over high heat for 25 to 30 minutes. Strain the mushrooms, retaining the liquid.
2. Add the port or sherry to the liquid, return to heat and bring to the boil. Reduce the liquid to 1 1/2 to 2 cups.
3. Stem and thinly slice the fresh mushrooms and sauté in a little of the butter. Set aside.
4. Add the tomato paste to the port liquid and stir over low heat. Add the rest of the butter, cut into pieces, and cook until the butter melts. Add all the mushrooms and season to taste.



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