Mushroom Broth - Porcini - for Gnocchi

By mariannefeldman

Makes about 1 1/4 cups, enough for 1 recipe Potato Gnocchi (related). Published September 1, 2011. From Cook's Illustrated.

WHY THIS RECIPE WORKS:
For a full-bodied, complex sauce to accompany our gnocchi recipe, we found that a porcini mushroom sauce recipe fit the bill perfectly--and took just minutes to make. We reconstituted the mushrooms by microwaving them and chicken broth, and then letting them stand for a few minutes. This also created a mushroom broth that boosted our sauce's flavor when we added it later.

Ingredients

• INGREDIENTS
• 1 3/4 cups low-sodium chicken broth
• 1/2 ounce dried porcini mushrooms , rinsed
• 3 tablespoons extra-virgin olive oil
• 1 small shallot , minced (about 2 tablespoons)
• 2 garlic cloves , sliced thin
• 1/3 cup dry white wine
• 2 tablespoons minced fresh parsley
• Salt and pepper

Preparation

Step 1

INSTRUCTIONS
Microwave broth and porcini in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, reserve liquid, and chop porcini. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add chopped porcini, shallot, and garlic; cook until lightly browned, 2 to 4 minutes. Stir in reserved liquid, wine, and remaining 2 tablespoons oil, scraping up any browned bits. Increase heat to high and bring to boil; cook, whisking occasionally, until reduced to 1¼ cups, 6 to 9 minutes. Stir in parsley and season with salt and pepper to taste. Cover to keep warm.