Porcini-Marsala Pan Sauce

By norsegal8

This sauce is excellent with veal scaloppini.

Ingredients

• 1/3 ounce dried porcini mushrooms, rinsed well (about 1/3 cup)
• 1/2 cup hot water
• 2 teaspoons vegetable oil
• 2 medium shallots, minced (about 1/3 cup)
• 1 cup dry Marsala
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons unsalted butter, cut into 4 pieces
• 1 tablespoon minced fresh chives
• Salt and ground black pepper

Details

Servings 1

Preparation

Step 1

1. Cover mushrooms with water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into 1/4-inch pieces (you should have about 3 tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and strained liquid aside.

2. Heat oil in medium saucepan over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Remove pan from heat and add Marsala. Return pan to high heat; simmer rapidly until liquid is reduced to 1/2 cup, about 4 minutes. Add mushrooms and strained soaking liquid and simmer until liquid in pan is again reduced to 1/2 cup, about 4 minutes. Add broth and simmer until liquid is reduced to 1 cup, about 8 minutes. Set aside.

3. After transferring last batch of cutlets to platter, pour sauce into empty pan and bring to simmer, scraping up browned bits on pan bottom. Off heat, whisk in butter, chives, and salt and pepper to taste. Pour sauce over cutlets and serve immediately.