Porcini Mushroom Sauce Recipe

August 30, 2008 in Recipes by danky

Also delicious with steaks or roast chicken.

Makes about 2 cups.

INGREDIENTS

1 1/2ounces dried porcini mushrooms

1cup warm water2tablespoons olive oil

1cup chopped onion

2garlic cloves, minced

1/2cup dry marsala

1/2cup dry white wine

1teaspoon minced fresh rosemary

1cup chicken stock or canned
low-salt chicken broth

1cup beef stock or canned beef broth1tablespoon butter, room temperature

1tablespoon all purpose flour

DIRECTIONS

Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.

Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.