Press enter to see results or esc to cancel.

Wild Mushroom Butter Sauce recipe

Wild Mushroom Butter Sauce.

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

  • In a heavy skillet, melt 2 tablespoonsbutter over medium heat. Add shallots, leeks and ginger; sautuntil leeks are soft. Pur e leek mixture in a food processoror blender; set aside.
  • Melt remaining 10 tablespoons butter inskillet over medium heat. Add mushrooms and saut 2 to3 minutes. Add leek pur e, broth, and salt and pepper;mix well and bring to a simmer; serve hot. You may thin saucewith additional chicken broth, if desired.
  • Store sauce in refrigerator for up tothree days. Reheat to serve.

    Makes about 2 cups.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

    Mushroom Ravioli with Brown Butter Sauce – Pasta Recipes by NoRecipeRequired

    If the Wild Mushroom ButterSauce recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Mushrooms and bell peppers, sauteed with onions and butter until perfectly tender, are stirred with cream of chicken soup and a bit of milk, then cooked until the flavors meld. Use this sauce layered in lasagna or tossed with hot pasta.

    Leave a Comment