Conference turris::cooks

    
    At the end of the Beef Wellington recipe in note 929.2, there is a
    recipe for a Bordelaise (SP?) sauce. This Bordelaise sauce happens to
    be mushroom based. Is this the usual base for Bordelaise?  This sauce 
    is excellent. It does call for the deglazed juices left behind from
    searing the beef but I don't think omitting this ingredient would take
    away from the sauce. 
    
    I have made this Bordelaise sauce several times and have received rave
    reviews. It compliments the Beef Wellington recipe very well, but I'm
    sure you could find other uses for this sauce. 
    
    Rachelle �
     
    
    

    I use Campbells GOLDEN CREAM OF MUSHROOM SOUP and add more mushrooms.
    It's especially good in pot roast.
    
    Kristen

   1 cellery
   1 big onion
   1 lb fresh champignon, cut in slices and sprinkled with lemon juice
   1 tsp. dried basil
     pepper
     salt
     oil
     lemon juice

   In a shalow frying pan fry cellery and onions, cut into 1/4" chunks,
   until they are wilted but not brown. Use as little oil as posible.

   When ready, put champignons, basil, salt, pepper and cook, stirring 
   from time to time, until champignons are ready.

   Serve with grilled beef or chicken.

   I tried with success to add a cup of white wine as a variant and also
   to use butter instead of oil and stirr in some flour to thicken the sauce.

   Sauce is very good.
  
   Hope it helps. 

   Juan-Carlos

    To accompany a tenderloin of beef or pork prepare the sauce and pour
    over the meat, instead of the other way round! for a Sauce aux
    Champignons � la Cr�me.

    I need two mushroom things :
    
    1. Any idea how to make a "mushroom ragout"?  
    
    2. I'm trying to create a recipe using dried mushrooms to pour over pasta
    in place of tomato-based sauces.  Vegetarian, please (this means no
    chicken or beef stock).  However, a bit of cream is OK : )  I think I'm
    missing some key herbs, because mine keeps coming out rather bland.
    Anybody suggestions?  
    
    Sarah

Re the dried mushroom pasta sauce:


I'm not sure what you do to the dried mushrooms to get the bland sauce, but I'll
assume you at least rehydrate them and possibly sautee them?  What kinds of
mushrooms are you using?  By themselves, mushrooms are pretty mild, dried they
will concentrate their flavors, but still be somewhat bland, so, they need a
flavor to carry them along.  

Also, is the resulting "sauce" more like slightly moist veggies on pasta?  Or is
there a liquid part to it?

Here's a thought:

Soak a variety of dried mushrooms until soft in warm water or veggie stock, with
an optional splash of sherry, if it's permitted.  Drain, trim tough stems (dried
shiitake stems are virtually inedible, can be added to stock!), and chop to the
desired size.  Reserve the soaking water, taking care to eliminate any silt or
sediment.

Sautee a minced shallot, and fresh or dry-RUBBED (not powdered) sage leaves in
some olive oil, with an optional pat of butter.  Add the mushrooms, and
optionally some minced oil cured olives.  Add the reserved soaking juice, and
bring to a simmer.  

Mix 1/4 cup plain fat free yogurt with 1 Tbsp corn starch until smooth.  Remove
the simmering sauce from the heat, and add the yogurt/cornstarch mixture.  Whisk
until smooth.  Return to the heat, stirring until thickened.  

This makes a great thicker-than-cream sauce without the use of lots of heavy
cream.

    Good start!  I use shitake mushrooms, mostly, but occassionally find
    other varieties dried.  They are just easier to store than fresh
    mushrooms. With my schedule, I may or may not have the opportunity to
    use them up before they get "wierd", so I tend to stock more dried
    or frozen versions of everything.
    The sage and olives is a great suggestion.  That's what I'm looking for
    - what other things can I add to zip it up without completely
    obliterating the flavor of the mushrooms.
    Sarah