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

Porcini Mushroom Sauce

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.

Cooking Light NOVEMBER 2003

  • Yield: 6 servings (serving size: 1/4 cup)


  • 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


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.

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

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Porcini Mushroom Sauce Recipe