Woodland Sauce with Mushrooms (Sauce Forestiere)

• 23 pound fresh mushrooms
• 23 pound wild mushrooms
• Salt to taste if desired
• 2 tablespoons butter
• 1 1/2 tablespoons puree of shallots and garlic
• 1 cup creme fraiche, available in specialty shops
• 1/4 teaspoon curry powder
• Freshly ground pepper to taste

1. Rinse mushrooms and pat dry.
2. Trim off ends.
3. Bring 5 cups of water to boil and add salt to taste.
4. Add mushrooms and let simmer about 1 minute.
5. Drain thoroughly and squeeze to extract excess fluid.
6. Put mushrooms into container of food processor or blender and blend thoroughly.
7. There should be about 1 cup or slightly more.
8. Heat butter in saucepan and add puree of shallots and garlic.
9. Cook briefly and add mushroom puree and cook, stirring, about 1 minute.
10. Add creme fraiche and cook, stirring, about 1 minute.
11. Add curry powder, salt and pepper.
12. Cook over very low heat about 10 minutes.

mushrooms, mushrooms, salt, butter, puree of shallots, creme fraiche, curry powder, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1534 (may not work)