Sauce Forestiere - French Morel Mushroom Sauce for Pasta, Meat

Описание: Traditional Sauce Forestiere, a French morel mushroom sauce for steak, pork, pasta, gnocchi, veal, liver, chicken...use homemade creme fraiche and/or butter along with wine and chicken stock. Ingredients below or at https://www.cookingcompaniontv.com/sa...

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Chapters
0:00 How to Use Sauce Forestière
0:21 What types of mushrooms to use the mushroom sauce
0:53 Cooking Sauce Forestière
1:35 Method for getting the most flavor when cooking with meat
2:03 How to deglaze the pan
2:30 Tips for how much mushroom stock to add
3:31 What is creme fraiche?
4:45 How to know when the sauce is finished

Sauce Forestiere
Ingredients
1 tbsp oil or fat
1/3 cup dried morel mushrooms
about 1 cup boiling water for soaking mushrooms
1/2 shallot, diced
2 garlic cloves, diced
8 cremini or white button mushrooms, thinly sliced
2 tbsp white wine
1/2 cup chicken stock
2 tbsp butter, or more
2 tbsp creme fraiche, or more
salt and pepper to taste

Recipe summary: Pour boiling water over dried mushrooms and let sit for at least 30 minutes. Melt oil or fat over medium heat. Add shallots and start to brown. After a few minutes, add the garlic. when slightly browned, add the mushrooms, including the morels. Spread evenly in the pan and let sit for a few minutes until they begin to brown. Stir and continue to brown for a few more minutes. Add wine and chicken stock and scrape up the browned bits in the pan. Add half a cup of the mushroom soaking water and the butter. Bring to a simmer and begin to reduce the liquid until it reaches a medium thick consistency. Whisk in creme fraiche until fully incorporated and lower the heat. Continue reducing the sauce until desired consistency is reached. Serve immediately.

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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

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