Porcini Mushroom Sauce
- 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
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.