SKATE WITH WILD MUSHROOMS IN PEARL SAUCE
In adding translucent pearls of tapioca to the mushroom broth in this recipe, we've borrowed one of chef Daniel Boulud's methods for giving body to a light sauce.
Yield Makes 2 servings
Number Of Ingredients 25
Steps:
- Wash chopped leek well in a bowl of cold water, agitating it, then lift out and pat dry.
- Heat oil in a 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté leek, carrot, onion, and garlic clove, stirring frequently, until vegetables are soft and well browned, about 10 minutes. Stir in wine and deglaze saucepan by boiling, stirring and scraping up any brown bits, 1 minute.
- Add water, soy sauce, parsley, thyme, bay leaf, and porcini and simmer, uncovered, until liquid is reduced to 3/4 cup, about 25 minutes. Pour through a fine-mesh sieve into a glass measure, lightly pressing on and then discarding solids. Transfer to a small saucepan. If you have more than 3/4 cup, boil strained liquid a few minutes to reduce.
- Heat butter and oil in a 10-inch heavy skillet until hot but not smoking, then sauté mushrooms with salt and pepper, stirring, until just tender and golden brown, about 4 minutes. Add celery and sauté until bright green and crisp-tender, about 2 minutes. Remove from heat and keep warm, covered with foil.
- Bring broth to a simmer, then remove from heat and stir in tapioca. Let stand, covered, 10 to 15 minutes.
- While sauce is standing, stir together flour and curry powder in a shallow bowl. Pat fish dry and sprinkle with salt and pepper, then dredge in flour mixture, shaking off excess and transferring to a plate as dredged.
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fish, turning over once, until golden brown and just cooked through, about 5 minutes total.
- Reheat sauce, then season with salt and pepper. Serve fish with sautéed mushrooms and sauce.
- *Available at specialty foods shops.
WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. 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.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
WILD MUSHROOM SAUCE
Make and share this Wild Mushroom Sauce recipe from Food.com.
Provided by litldarlin
Categories Sauces
Time 30m
Yield 1/3 cup, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add shallots and cook 2 minutes.
- Add mushrooms and cook 3 to 5 minutes, until they start to release juices.
- Add chicken broth and thyme and bring to a simmer.
- Simmer 10 minutes; until sauce thickens (sauce should reduce to about 1½ cups).
- Remove from heat, add parsley and season to taste with salt and black pepper.
- Note: All sauces can be made in advance and refrigerated for up to 3 days.
Nutrition Facts : Calories 88.5, Fat 3.2, SaturatedFat 0.6, Sodium 41.4, Carbohydrate 13.9, Fiber 1.7, Sugar 3.1, Protein 3.9
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