Categories: Sauces, Meats, Pasta 
      Yield: 4 servings 
  
      4 oz Dried mushrooms 
     12 oz Assorted fresh mushrooms 
           - (chanterelle, cultivated, 
           - shiitake, oyster) 
      2 tb Unsalted butter 
      1 tb Finely minced garlic 
      1 tb Finely minced shallots 
           -=OR=- Onions 
    1/2 ts Salt 
    1/4 c  Sherry or Madeira 
    1/2 c  Whipping cream 
  
  This sauce has an intensely woodsy flavor that would be good on pasta, 
  roast chicken or pork. 
  TO RECONSTITUTE DRIED MUSHROOMS, place them in a bowl and cover with 3 cups 
  of warm water. Soak for at least 2 hours or up to 8. When mushrooms are 
  soft, drain and reserve water and squeeze out as much water as you can from 
  the mushrooms. Pour the mushroom water through a double layer of 
  cheesecloth or a cloth towel to remove any sand that may have been lurking 
  in the mushrooms. Reserve 1 cup of liquid for this recipe. (Pour the 
  remaining mushroom water into a plastic container or airtight bag, label 
  and freeze for up to a year to use in soups and sauces.) Wash the fresh 
  mushrooms and pat dry. (Slice chanterelles and cultivated mushrooms, trim 
  and discard the stems of shiitake mushrooms, and trim and discard root tips 
  of oyster mushrooms.) Melt the butter in a medium skillet over medium heat 
  and add the reconstituted dried mushrooms, garlic, shallots and salt. Cook, 
  stirring, for 10 minutes. Add the fresh mushrooms and continue to cook 
  another 10 minutes. Add the reserved mushroom water and sherry. Increase 
  the heat to high and cook until the liquid reduces by about 2/3. Add the 
  cream and cook until the liquid reduces to a saucelike consistency and is 
  thick enough to coat a spoon.