2 T. unsalted butter
2 T. olive oil
1/4 c. minced shallots
1 1/2 ounces dried wild mushrooms
1/4 pound fresh button mushrooms, sliced
7 whole sundried tomatoes, drained and sliced
1 T. fresh parsley, minced
1 T. fresh basil or tarragon, minced
2. c. whipping cream
freshly ground pepper to taste

1. Soak dried mushrooms in 1 c. hot water for 30 minutes. Drain and Reserve water
2. Wash mushrooms thoroughly, discard woody stems, and slice
3. Strain reserved water through fine sieve and reserve 1/3 c.
4. Melt butter and oil in 1 medium saucepan, stir in shallots and parsley
5. Sauté for 5 minutes stirring frequently
6. Add sliced fresh mushrooms and sauté 2 more minutes
7. Stir in sundried tomato strips, wild mushrooms and fresh herbs
8. Sauté for 1 minute
9. Add whipping cream and mushroom water
10. Bring to a boil, reduce heat and simmer until the sauce coats the back of wooden spoon, approximately 4 minutes
11. Taste and adjust the seasonings

Serves 4

Note: Can be served over pasta