Porcini Mushroom Sauce

Photography: Randy Mayor; Styling: Melanie J. Clarke
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.

Yield:

6 servings (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

Cynthia De Persio,

November 2003