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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 33%
  • Fat: 1.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.8g
  • Carbohydrate: 3.9g
  • Fiber: 0.6g
  • Cholesterol: 7mg
  • Iron: 0.9mg
  • Sodium: 167mg
  • Calcium: 7mg


  • 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


  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.
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