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Wild Mushroom Sauté

From Fox Run Vineyards

Here's a sauce that creates a rich pasta entreé or a tasty topping for beef or veal. Fox Run Blanc de Blanc will complement either.



Serves 6

1 ounce dried wild mushrooms, mixed

1½ cups water, warmed

4 tablespoons butter

4 tablespoons flour

8 ounces milk, hot

¼ cup dry white wine

1 pound button mushrooms, fresh, sliced

1 tablespoon butter

1 tablespoon oil

¼ cup onion, chopped

1 clove garlic, minced

salt and pepper to taste


Soak dried wild mushroom mix in 1½ cups warmed water. Stir occasionally so any sand goes to the bottom of the water.


For cream sauce, mix butter with flour. Stir over heat until it smells like a freshly baked cookie, but not browned.


Add the hot milk and 6 ounces of water from the dried mushrooms. Stir and cook until it barely simmers, about 30-5 minutes. Add the wine, salt, and pepper.


Sauté the fresh mushrooms in 1 tablespoon each of butter and oil (peanut or canola) until slices brown and evaporate a lot of moisture from the mushrooms. Add the onion, garlic, and softened dried mushrooms.


Sauté onions until they start to brown. Add cream sauce and simmer 2-3 minutes.


Per serving: 173 calories; 13g fat (69% calories from fat); 3g protein; 10g carbohydrate; 31mg cholesterol; 464mg sodium


Reprinted with permission of the author from Recipes from the Wineries of the Great Lakes by Joe Borrello, Raptor Press, Lapeer, MI, 1997.








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