Here is a great recipe for wild mushrooms. You can stock up on fresh mushrooms at the Corvallis Indoor Winter Market, and even take home a wonderful cut of meat to accompany your sauce. The market opens in less than two weeks!
2 ounces shiitake mushrooms, sliced
2 ounces morel mushrooms, sliced
Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened. You can use any variety of wild mushrooms for this recipe.