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.)
- 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.