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.

Cynthia De Persio
Recipe by Cooking Light November 2003

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Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

49 calories; calories from fat 33%; fat 1.8g; saturated fat 0.9g; mono fat 0.6g; poly fat 0.2g; protein 2.8g; carbohydrates 3.9g; fiber 0.6g; cholesterol 7mg; iron 0.9mg; sodium 167mg; calcium 7mg.
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