Porcini Mushroom Sauce

Porcini Mushroom Sauce
Porcini Mushroom Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

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

  • Salt to taste

  • Freshly-ground black pepper to taste

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. This recipe yields about 2 cups.

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