Wild Mushroom Cream Sauce

• 1/2 oz dried mushrooms
• 1 C hot water
• 2 T unsalted butter
• 2 T minced shallots
• 1/4 C finely chopped celery
• 4 oz fresh cremini mushrooms, trimmed and chopped
• 2/3 C dry white wine
• 1/2 C chicken broth
• 1 C heavy cream or creme fraiche
• 1 t fresh lemon juice
• 1T grated parmigiano-reggiano (optional)
• Salt and fresh ground pepper

1. Soak the dried mushrooms in the hot water for at least 1 hour. Strain, reserve the liquid and chop the mushrooms.
2. Melt the butter, add the shallot and celery. Cook Stirring frequently until soft but not browned. 2-3 minutes. Add the cremini and rehydrated mushrooms, season lightly with salt and cook, stirring and scraping the pan frequently until the mushrooms give off most of their liquid and the liquid has evaporated. 4-6 minutes. The mushrooms should smell very mushroomy and be getting nicely browned.
3. Add the white wind and stir to dissolve any brown bits on the pan bottom. Raise the heat to high and simmer until reduced to about 1 T. 2-3 minutes. Add the broth (and the reserved liquid) and boil until reduced to about 1 T. 4-6 minutes.
4. Now add the cream and simmer over medium heat until thickened. 2-4 minutes. Add the lemon juice and salt and pepper to taste. If desired, add the parmesan-reggiano cheese.
5. Serve over poached (pan fried) chicken breast with rice.

mushrooms, water, t, t, celery, cremini mushrooms, white wine, chicken broth, heavy cream, lemon juice, t, salt

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-cream-sauce-51611571 (may not work)