3/4 cup

Browning the stock vegetables in a little oil is a very important step. The heat of the oil is what makes them caramelize, hence the dark, rich color and flavor.

How to Make It

Step 1

Combine water and porcini mushrooms in a small bowl, and let stand for 20 minutes.

Step 2

Heat olive oil in a small saucepan over medium-high heat. Add onion, cremini mushrooms, carrot, and garlic; sauté 10 minutes or until onion is browned. Reduce heat to medium. Stir in wine, flour, marjoram, and tomato paste. Cover and cook for 3 minutes or until mixture is syrupy. Add porcini mixture, vinegar, salt, and pepper; cook 20 minutes. Strain through a sieve into a bowl. Discard solids.

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