3 tablespoons unsalted butter
1 pound mushrooms, one or several varieties of ½-pound fresh (cremini) and ½-pound (shitake and wood ear), cleaned
¼ cup shallots, minced
sea salt
fresh ground black pepper
¼ cup brandy
¼ cup flour (unbleached white or whole wheat pastry flour)
1 ¼ cups milk, warmed
¼ cup crème fraîche or sour cream
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
1 pound mushrooms, one or several varieties of ½-pound fresh (cremini) and ½-pound (shitake and wood ear), cleaned
¼ cup shallots, minced
sea salt
fresh ground black pepper
¼ cup brandy
¼ cup flour (unbleached white or whole wheat pastry flour)
1 ¼ cups milk, warmed
¼ cup crème fraîche or sour cream
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
If using dried mushrooms, cover with warm water and set them aside to soak for at least 15 minutes and up to several hours. Drain and reserve some of the soak water to use in place of up to ½ cup of the milk.
Slice the fresh and/or dried mushrooms. Melt the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots, and salt and cook until they’re nicely colored, about 5 minutes stirring occasionally. Add the brandy and cook for 5 minutes more.
Gradually stir in the flour into the mushroom mixture. Whisk the sauce and cook for another 5 minutes over medium heat.
Stir in the warmed milk, crème fraîche, and mushroom soak water if using. Cook over low heat, stirring often, about 5 to 10 more minutes until thickened and smooth. For a heartier sauce, let sauce cool for several minutes, then purée half of it in a blender or pulse with a stick blender several times until desired consistency is reached. Season to taste with black pepper and salt. Add the chopped parsley and tarragon to the sauce, and serve over long noodles
The Hubby and I had purchased some prepared gnocchi the other day and he asked for some pan seared chicken, and honestly how could I resist? In true Julia Child fashion I seared the chicken in some butter, and used salt and pepper to season it, as for the gnocchi I threw it in some boiling water, and once the started floating to the top they were done.
Now for the sauce...I used three different types of mushrooms; shiitake, baby bella, and button. I bought the baby bella and button mushrooms pre-sliced, cause it makes it that much easier for me, and I love things that make my life even a little bit easier. The recipe called for minced shallots, but I used green onions instead (why? because they were already in my fridge...no other reason) and I threw the onion and mushrooms into some melted butter. I followed the rest of the recipe/directions pretty closely only deviating to add about one table spoon more butter and an extra splash of brandy.
WARNING: This sauce in not for people who dislike mushrooms, personally, as long as they are cooked I will eat them, but I do understand that not everyone likes the taste. Also, to be brutally honest, I will probably never make this sauce again with the tarragon included, I feel that it over powers the dishes and ruins it, the Hubby feels the opposite, he said he would eat that again if I made it.
TIP: Only used about 1/4 to 1/2 of the amount of tarragon called for, let it simmer in the sauce and then taste it, this spice is powerful and can easily overpower a dish.
Enjoy!
