This is perhaps the most decadent mushroom sauce I’ve ever had. We use this on crepes, pasta, and many other dishes that call for a sauce. Please note, there is no butter or cream in this sauce, so you can be a bit generous with lathering it on most everything!

(Most any wild mushrooms will do. We’ve used different varieties of our oyster mushrooms, chanterelles, shiitake, hen-of-the-woods, chicken-of-the-woods and different combinations of mushrooms, too depending upon what we have. I would imagine store bought mushrooms like portabello/crimini or even button mushrooms would work just fine also.)

Chanterelles foraged in our woods

  • 2 cups water
  • 4 cups chopped mushrooms, divided 
  • 1 cup Parmesan cheese
  • 4 cloves garlic minced fine
  • 1/2 tsp Fennel seed
  • S&P (we use a blend of black, red & white peppercorns)

In a big frying pan, bring the water to a boil. Add 3 cups mushrooms, reserving the other 1 cup (see note, below,)  and all the other ingredients to the pan. Boil on med hi for 10 minutes. Put it in a blender and puree. Return the sauce to the pan and check for taste – add a little more salt or pepper or fennel seed to taste. Add the last cup of chopped mushrooms on med heat just heat through.

NOTE: if you want a smooth sauce with no chunks of mushrooms, just add all 4 cups to the mixture and puree it all together.

Italian Oyster mushrooms we grew


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