Shelly's Recipe

PORCINI MUSHROOM SAUCE

Category: Sauces - Miscellaneous

Also delicious with steaks or roast chicken.
1 1/2 oz dried porcini mushrooms
1cup warm water2tablespoons olive oil
1cup chopped onion
2 garlic cloves, minced
1/2 cup dry marsala
1/2 cup dry white wine
1 tsp minced fresh rosemary
1cup chicken stock or canned low-salt chicken broth
1cup beef stock or canned beef broth
1 tbsp butter, room temperature
1 tbsp flour

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. Makes about 2 cups.