Menu Enter a recipe name, ingredient, keyword...

Porcini Mushroom Sauce

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Servings 2

Preparation

Step 1

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.

You'll also love

Review this recipe

Pasta With Lobster, Wild Mushrooms, And Cream Grilled Leeks, Sweet Peppers And Mushrooms