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Porcini Mushroom Sauce

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 1/4 cup)
Dried porcini mushrooms impart lots of flavor to this simple sauce, which pairs well with steak. Break large mushrooms into smaller pieces for easier measuring.

Ingredients

  • 2 tablespoons dried porcini mushrooms (about 1/8 ounce)
  • 1/3 cup boiling water
  • 2 teaspoons butter
  • 1/4 cup finely chopped shallots
  • 1/4 cup medium dry sherry
  • 1 1/4 cups Rich Turkey Stock
  • 1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
  • 1 tablespoon quick-mixing flour (such as Wondra or Pillsbury Shake and Blend)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Nutrition Information

  • calories 49
  • caloriesfromfat 33 %
  • fat 1.8 g
  • satfat 0.9 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 2.8 g
  • carbohydrate 3.9 g
  • fiber 0.6 g
  • cholesterol 7 mg
  • iron 0.9 mg
  • sodium 167 mg
  • calcium 7 mg

How to Make It

  1. Combine mushrooms and boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving 1/4 cup liquid. Rinse and drain mushrooms; finely chop.

  2. Melt butter in a small saucepan over medium heat. Add shallots; cook 3 minutes or until tender, stirring frequently. Add sherry; cook 1 minute. Add mushrooms, reserved mushroom liquid, stock, and thyme; bring to a boil. Reduce heat; simmer 10 minutes. Gradually add flour, stirring with a whisk. Bring to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Stir in salt and pepper.