Porcini Mushroom Sauce
Servings:
2
Ingredients:
1 1/2 ounces dried porcini mushrooms
1 cup warm water
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
1/2 cup dry Marsala
1/2 cup dry white wine
1 teaspoon minced fresh rosemary
1 cup chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
Procedure:
Combine porcini mushrooms and 1 cup warm water in samll 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 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. Makes about
2 cups.