Forestiere Sauce
By Chef Kurt Chausse, Aunt Maude’s, Ames, Iowa

Made with:
Eden Natural Pork

Ingredients:
1 tbls. Unsalted Butter
1 tbls. Chopped Chalets
1 tspn. Chopped Garlic
4 oz. Mixed Exotic Mushrooms
2 fl. oz. rich Beef Stock or Demiglaze
6 Grape Tomatoes (each quartered)
TT Salt and Pepper

Procedure:
1. Melt butter in sauce pan. Add garlic and chalets and sweat for about two minutes.

2. Add mushrooms and red wine, reduce until almost dry.

3. Add beef stock, reduce until sauce coats the back of a spoon.

4. Add tomatoes, season with salt and pepper to taste.

Chef Recipes
Grilled Eden Natural Pork Chop with Parsnip Mash and Forestiere Sauce

Heirloom Tomatoes Panganella Salad

Other Related Article Links:
Naturally Raised Pork Creates New Beginnings for Iowa Farmers- The Eden Natural Cooperative

Big Boar

Aunt Maude’s Restaurant