Herbed Creme Fraiche and Wild Mushroom Sauce

Source: Pioneer Flour

Yield: approximately 70 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	2 c. Arrezzio dried wild mushrooms

•	3 c. Hot water 190 degrees F.

•	13 oz. SYSCO "Imperial" Brown Gravy Mix

•	3 qts. Water

•	3 oz. SYSCO Imperial Butter

•	3 oz. SYSCO Imperial shallots, chopped

•	2 c. White wine

•	1 Tbsp. SYSCO National fresh Thyme

•	3 c. SYSCO Classic creme fraiche or sour cream

Preparation

1.	Soak dried mushrooms in 3 c. of hot water for approximately 30 minutes.

2.	Combine SYSCO "Imperial" Brown Gravy Mix and 1 quart cool tap water, whisking until smooth. Bring 2 quarts of water to a full rolling boil. Add slurry and return to a boil, stirring as gravy thickens. Set aside.

3.	Drain mushrooms, reserving two cups of soaking liquid. Chop mushrooms.

4.	Simmer mushrooms and shallots in butter for three minutes.

5.	Deglaze pan with white wine. Add thyme. Bring to boil for five minutes until slightly reduced.

6.	Add mushroom mixture to prepared Brown Gravy, along with reserved soaking liquid from mushrooms. Return to a simmer. Add creme fraiche or sour cream and simmer for two minutes.