pat's Recipe

Porcini Mushroom Cream Sauce Terra d'oro - zinfandel

Category: SAUCES/MARINADES

2 Tbsp extra-virgin olive oil
salt and freshly ground pepper
1/2 minced shallots
1 280-gram jar of preserved sliced porcini
mushrooms in oil, drained
1/2 cup brandy
1/2 cup chicken stock
1/2 cup creme fraiche
1/4 cup chopped chives

Heat a skillet until very hot. Add 1 Tbsp of olive oil and swirl. Add the shallots and cook over moderate heat, stirring, until slightly softened, about 2 minutes. Add the porcini to the skillet and cook, stirring occasionally, until golden, about 2 minutes. Add the brandy to the skillet and stir. Add the stock and creme fraiche to the skillet and simmer until slightly thickened, about 1 minute.
Stir in the chives and season with salt and pepper. Spoon the sauce over your choice of steak.............yum.

6 servings