Wild Mushroom & Herb Sauce - cooking recipe

Ingredients

8 Tbs (1 stick);butter cut into small pieces
1 large shallot (or 1/3 c yellow onion) finely chopped
1 clove fresh garlic, minced or pressed
4 c fresh or rehydrated wild mushrooms (See our Dried Wild Mushroom Sampler.)
1/2 c dry white wine*
1 Tbs finely chopped fresh basil
1 tsp finely chopped fresh oregano**
1 tsp finely chopped fresh Italian parsley**
Sea salt and black pepper (to taste)
Parmesan cheese
*vegetable or chicken broth with 2 tsp cider or balsamic vinegar may be substituted for wine
**1/2 tsp dried oregano and 1 tsp dried parsley may be substituted for fresh. If using dried, add to pan along with uncooked mushrooms. Continue with recipe as written, adding fresh basil at the end.

Preparation

Cut mushrooms into 1/4 inch slices, removing any tough stems. Heat 4 tablespoons butter in large skillet over medium heat. Saute shallot in butter until softened, about 1 minute, stirring frequently. Add garlic; cook 30 seconds, stirring gently to prevent browning. Add mushrooms and saute 3-5 minutes, or until softened, stirring frequently to heat evenly. Add wine and stir contents of skillet, scraping up fond (browned layer and bits) from bottom of pan. Bring to simmer; lower heat and cover, allowing mushrooms to cook in liquid about 2-4 minutes, checking for desired doneness. Mushrooms should be tender but firm to the bite. Uncover and allow liquid remaining, if any, to reduce to a glossy layer coating pan and wild mushrooms. Remove from heat and add basil, parsley, oregano, and 4 tablespoons butter; stir until just incorporated. Season to taste with sea salt and freshly ground black pepper.

Distribute freshly cooked and drained Goat Cheese & Asparagus ravioli among plates; distribute mushrooms evenly over ravioli. Pour any remaining liquid in pan over mushrooms. Top with freshly grated parmesan cheese.