This flavorful, shallot and ginger-infusedwild mushroom and butter sauce pairs well with a variety of vegetables,pork, poultry, beef and seafood.
Recipe: Wild Mushroom ButterSauce
12 tablespoons butter – divided use
1/4 cup shallots, diced
1 leek, sliced
2 teaspoons fresh ginger, grated
4 ounces fresh wild mushrooms, chopped (crimini, yellow oyster,shiitake, etc.)
1/4 cup chicken broth
Salt and pepper, to taste
Makes about 2 cups.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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