JOHN'S PORCINI MUSHROOM SAUCE

JOHN'S PORCINI MUSHROOM SAUCE
JOHN'S PORCINI MUSHROOM SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    ounces dried porcini mushrooms

  • 1

    cup hot water

  • FOR THE SAUCE:

  • 1

    Tbs unsalted butter

  • 1

    Tbs olive oil

  • 1

    cup chopped onion

  • 1

    cup chopped carrots

  • 1

    cup chopped cellery

  • 5

    garlic cloves, smashed

  • 2

    Tbs tomato paste

  • 1

    cup dry red wine

  • 3

    cans low-salt chicken broth

  • 2

    cans beef broth

  • 1

    thyme stem plus 1 tbs fresh, chopped or 1 tsp dried, crumbled

  • 1

    rosemary stem plus 2 tsp fresh, chopped or 1/2 tsp dried, crumbled

  • 3

    Tbs soften butter

  • 1/4

    cup all-purpose flour

  • FOR THE MUSHROOMS:

  • 2

    Tbs unsalted butter

  • 1

    lbs fresh mushrooms (white button or crimini), sliced

  • 1/2

    Tbs garlic minced

  • 1/4

    tsp salt

  • 3

    Tbs Cognac or other brandy

  • 1/4

    tsp ground pepper

Directions

Place porcini mushrooms and hot water in small bowl and soak for 30 minutes, or until soft. Remove mushrooms from liquid, squeezing excessive liquid from mushrooms back into bowl; strain liquid through a coffee filter in a slieve. Reserve liquid. Coarsly chop mushrooms and reserve in another small bowl FOR THE SAUCE: Melt butter with the olive oil in large heavy stockpot or Dutch oven over medium heat. Add onions, carrots, cellery and garlic and cook until very soft and brown in spots. Increase heat to medium-high; add tomato paste and saute, stirring for 2-3 minutes; until paste darkens. Add wine, scrapping up any brown bits. Bring to boil and reduce until almost all the liquid has evaporated. Add chicken broth, beef broth, reserved mushroom liquid, thyme and rosemary stem and bring to a boil. Reduce heat to a simmer and reduce to 1/2 of the liquid; about 4 3/4 cups, (about 1 hour and 30 minutes). (Can be made 2 days ahead.) FOR THE MUSHROOMS: While the sauce is reducing melt butter in heavy skillet over medium-high heat. Add garlic and cook for 30 seconds. Add mushrooms, reserved porcini mushrooms, salt and cook until mushrooms have released all their fluid and have browned slightly. Add Cognac or brandy; boil until evaporated. Remove from heat; add pepper and reserve. PUT IT TOGETHER: In a small bowl mix the butter and flour to make a paste. When reduced by half pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids. Return the sauce to the pot. Return sauce to a boil and add 1/2 of the flour/butter mixture, whisking constantly. Boil for 1 to 2 minutes to thicken; adding more flour/butter mixture until it is thick to your liking. It should resemble a thin gravy. Reduce heat to a simmer. Add mushrooms mixture, chopped thyme and rosemary and simmer for 10 minutes. Remove from heat and adjust salt and pepper to your taste. Note: To store, cool sauce, place in plastic snack bags and place snack bag in a freezer bag. Freeze, removing a snack bag when needed.

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