Makes 4 Cups
2 Tablespoons Unsalted Butter
8 Ounces Fresh Wild Mushrooms, Sliced
2 Shallots, Minced
½ Cup Madeira Wine
2 Cups Homemade Chicken Stock or Canned Chicken Stock
1 Cup Crème Fraiche or Sour Cream
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
In a medium to large sauté pan, over medium high heat, melt the butter. When the sizzling stops add the shallots and sauté for 30 seconds. Add the wild mushrooms and sauté until the liquid from the mushrooms is released. Add the Madeira and reduce by half. Add the beef stock and reduce by half. Add the crème fraiche and the mushroom duxelles and bring up to a simmer. Season the sauce with the salt and pepper. Lower the heat and continue to cook until the sauce thickens, about 5 minutes.
Serve with Wild Mushroom Duxelles Ravioli.