This Foraged Mushroom Cream Sauce is a classic. Here, I’ve used it to poach a couple of mild white fish fillets. But, it could easily stand up to a bison or beef steak. It’s got depth of flavour from the earthy umami bomb mushrooms, the sherry and of course, the cream.
1 cup dried chanterelles, morels or mixture of foraged mushrooms
1 cup boiling water
2 Tablespoons unsalted butter
1 large shallot, diced
2 Tablespoons dry sherry
½ teaspoon salt
2 Tablespoon chopped fresh or dried chives (divided half and half)
1 teaspoon fresh or dried thyme
2 Tablespoons lemon juice
1 cup whipping cream
2 – 4 ounce white fish fillets (haddock, cod, ling cod), washed and dried
Salt and pepper to taste
Zest of 1 lemon
Few sprigs of thyme (if available)
Keywords: Foraged Mushroom Cream Sauce
Find it online: https://savouritall.com/2021/05/04/foraged-mushroom-cream-sauce/