{"id":132528,"date":"2024-07-08T21:44:55","date_gmt":"2024-07-09T01:44:55","guid":{"rendered":"https:\/\/www.thevalleyledger.com\/?p=132528"},"modified":"2024-07-08T21:44:55","modified_gmt":"2024-07-09T01:44:55","slug":"wild-mushroom-sauce-recipe-by-joe-scrizzi","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=132528","title":{"rendered":"Wild Mushroom Sauce | Recipe By: Joe Scrizzi"},"content":{"rendered":"<p><strong>Wild Mushroom Sauce<\/strong><\/p>\n<p>Recently I picked up a bunch of assorted mushrooms that were about to go bad and I couldn\u2019t see them being tossed out. I made 3 dishes this last weekend, here\u2019s the showstopper that stood on its own!<\/p>\n<div class=\"su-image-carousel  su-image-carousel-columns-3 su-image-carousel-has-spacing su-image-carousel-has-lightbox su-image-carousel-has-outline su-image-carousel-adaptive su-image-carousel-slides-style-default su-image-carousel-controls-style-dark su-image-carousel-align-none\" style=\"max-width:500px\" data-flickity-options='{\"groupCells\":true,\"cellSelector\":\".su-image-carousel-item\",\"adaptiveHeight\":true,\"cellAlign\":\"left\",\"prevNextButtons\":true,\"pageDots\":true,\"autoPlay\":3000,\"imagesLoaded\":true,\"contain\":false,\"selectedAttraction\":0.007000000000000000145716771982051795930601656436920166015625,\"friction\":0.25}' id=\"su_image_carousel_69f41c4439c78\"><div class=\"su-image-carousel-item\"><div class=\"su-image-carousel-item-content\"><a href=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce1.jpg\" data-caption=\"\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"642\" src=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce1.jpg\" class=\"\" alt=\"\" srcset=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce1.jpg 1000w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce1-300x193.jpg 300w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce1-768x493.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/a><\/div><\/div><div class=\"su-image-carousel-item\"><div class=\"su-image-carousel-item-content\"><a href=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce2.jpg\" data-caption=\"\" data-rel=\"lightbox-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce2.jpg\" class=\"\" alt=\"\" srcset=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce2.jpg 1000w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce2-300x225.jpg 300w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce2-768x576.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/a><\/div><\/div><div class=\"su-image-carousel-item\"><div class=\"su-image-carousel-item-content\"><a href=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce3.jpg\" data-caption=\"\" data-rel=\"lightbox-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"898\" src=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce3.jpg\" class=\"\" alt=\"\" srcset=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce3.jpg 1000w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce3-300x269.jpg 300w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce3-768x690.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/a><\/div><\/div><div class=\"su-image-carousel-item\"><div class=\"su-image-carousel-item-content\"><a href=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce4.jpg\" data-caption=\"\" data-rel=\"lightbox-image-3\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1160\" src=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce4.jpg\" class=\"\" alt=\"\" srcset=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce4.jpg 1000w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce4-259x300.jpg 259w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce4-883x1024.jpg 883w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce4-768x891.jpg 768w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Mushroom-Sauce4-300x348.jpg 300w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/a><\/div><\/div><\/div><script id=\"su_image_carousel_69f41c4439c78_script\">if(window.SUImageCarousel){setTimeout(function() {window.SUImageCarousel.initGallery(document.getElementById(\"su_image_carousel_69f41c4439c78\"))}, 0);}var su_image_carousel_69f41c4439c78_script=document.getElementById(\"su_image_carousel_69f41c4439c78_script\");if(su_image_carousel_69f41c4439c78_script){su_image_carousel_69f41c4439c78_script.parentNode.removeChild(su_image_carousel_69f41c4439c78_script);}<\/script>\n<p>2-3 T. unsalted butter, separated<\/p>\n<p>\u00bd small onion, diced<\/p>\n<p>12ozs assorted mushrooms, lightly chopped (eyeball it)<\/p>\n<p>Salt &amp; pepper, to taste<\/p>\n<p>2 cloves garlic, minced<\/p>\n<p>3 sprigs thyme or \u00bc tsp dried<\/p>\n<p>\u00bd C white wine or marsala, deglazing<\/p>\n<p>\u00bd C chicken broth<\/p>\n<p>2\/3 C heavy cream<\/p>\n<p>1 T. cornstarch<\/p>\n<p>3 T. parsley, chopped fine (save some for garnish after plating)<\/p>\n<p>Melt butter in medium saucepot, add onion and saut\u00e9 until translucent (3-5 minutes). Add mushrooms, salt &amp; pepper, cook until mushrooms have released their juices. Add garlic and thyme and cook until fragrant (minute or so).<\/p>\n<p>Add the wine to deglaze and loosen any bits from bottom of pan. Cook until most has evaporated. Add chicken broth and cream, simmer 5-7 minutes until sauce has reduced by half. To thicken more, mix 1T of cornstarch with 2T water or chicken broth, drizzle in and stir sauce (you may not need all of it). Cook 1-2 minutes, remove from heat. Add chopped parsley, salt and pepper to taste.<\/p>\n<p>Serve over grilled pork chops, chicken and steak. This sauce would also be nice over a plate of egg noodles or open-faced burger!<\/p>\n<p><strong>Chefs Notes:<\/strong><\/p>\n<p>If using white\/button mushrooms, you may only need 1 T butter. I used a combination of shitake, oyster, cremini, chicken of the woods, porcini, wood ear, button, which equals less water. In this case, I needed extra butter to cook down these types of mushrooms + they were dried out a bit.<\/p>\n<p>If using fresh thyme sprigs, remove prior to serving. Best to remove the leaves from stem, if possible and add to sauce. If using dried, taste after adding in and add more to taste.<\/p>\n<p>If you don\u2019t want to use any type of wine, substitute chicken broth for the wine.<\/p>\n<p>This recipe can easily be doubled\u2026..it\u2019s very good!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wild Mushroom Sauce Recently I picked up a bunch of assorted mushrooms that were about to go bad and I couldn\u2019t see them being tossed out. I made 3 dishes &hellip; <a href=\"https:\/\/www.thevalleyledger.com\/?p=132528\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Wild Mushroom Sauce | Recipe By: Joe Scrizzi<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":132529,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[69,2360],"tags":[],"class_list":["post-132528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-the-valley","category-joe-scrizzi"],"jetpack_publicize_connections":[],"acf":[],"jetpack_featured_media_url":"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/07\/Wild-Mushroom-Sauce.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/132528"}],"collection":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=132528"}],"version-history":[{"count":0,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/132528\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/media\/132529"}],"wp:attachment":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=132528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=132528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=132528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}