Blue Oyster with White Wine Cream Sauce  

Ingredients

• Dried Blue Oyster Mushrooms – 2 oz
• Hot water – 6 cups
• Light olive oil or clarified butter – ¼ cup
• Shallots, minced – 6 oz
• Garlic, minced – 2 tbsp
• Salt – 1 tbsp
• Black pepper – ½ tsp
• White wine – 1½ cups
• Heavy cream – to taste

Instructions

Rehydrate Your Mushrooms

1. Place dried mushrooms in a bowl.
2. Pour hot water over them, enough to submerge. Push down with a spoon.
3. Let rehydrate until tender, about 15–20 minutes.
4. Remove mushrooms and set aside the liquid.
5. Rough chop the mushrooms.

Build the Base

6. Heat oil in a saucepan.
7. Add mushrooms, shallots, garlic, salt, and pepper.
8. Sauté until lightly caramelized.

Deglaze & Reduce

9. Deglaze the pan with white wine.
10. Add ½ of the reserved mushroom broth.
11. Simmer for 5–10 minutes until liquid reduces and oil becomes prominent.

Finish with Cream

12. Shake the heavy cream container to incorporate its full fat content.
13. Add desired amount of cream to the pan.
14. Reduce for 10–15 minutes to achieve desired thickness, stirring and checking often to avoid burning.
15. Taste and adjust salt and pepper as needed.

Serve

Delicious as a sauce over pasta, vegetables, or proteins!