Name: Porcini Mushroom Sauce
Yield: Makes about 2 cups
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

Also delicious with steaks or roast chicken.

Recipe information

Yield
Makes about 2 cups

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

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.
Step 2
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.
Step 3
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.

TagsSauce Porcini Mushroom Mushroom Vegetable Beef Meat Nut Free Meal Prep Make Ahead Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes