Shallot and wild-mushroom sauce

• 2 cups pheasant stock
• 3 ounces dried wild mushrooms
• 3 shallots, finely minced
• 3 tablespoons butter
• 1 cup creme fraiche (see recipe)
• Salt and freshly ground pepper to taste

1. In a small pan, over medium heat, reduce stock to one cup.
2. Rinse mushrooms well, then soak in warm water or additional warm stock, if available, for 20 minutes.
3. Saute shallots in butter.
4. Drain mushrooms and saute with shallots.
5. In separate saucepan, bring the creme fraiche to a boil, add reduced stock, then shallots and mushrooms.
6. Season to taste and pour over sliced supremes.

pheasant stock, mushrooms, shallots, butter, creme fraiche, salt

Taken from cooking.nytimes.com/recipes/10140 (may not work)