Wild Mushroom Butter Sauce

  • Yield 1 1/2 cups

This mushroom sauce is great served over beef or poultry.


12 tablespoons butter, divided
1/4 cup shallots, diced
1 leek, sliced
2 teaspoons fresh ginger, grated
4 ounces fresh wild mushroom, chopped (crimini, yellow oyster, shiitake, etc.)
1/4 cup chicken broth
Salt and pepper, to taste


  1. In a heavy skillet, melt 2 tablespoons butter over medium heat. Add shallots, leeks and ginger; sauté until leeks are soft. Purée leek mixture in a food processor or blender; set aside.
  2. Melt remaining 10 tablespoons butter in skillet over medium heat. Add mushrooms and sauté 2 to 3 minutes. Add leek purée, broth, and salt and pepper; mix well and bring to a simmer; serve hot. You may thin sauce with additional chicken broth, if desired.
  3. Pairs well with vegetables, poultry and beef. Store sauce in refrigerator for up to three days. Reheat to serve.

Recipe courtesy of the Wisconsin Milk Marketing Board



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