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Ingredients:
1 1/3 ounces dried porcini mushrooms, thoroughly rinsed
2 tablespoons extra-virgin olive oil
2 ounces pancetta, finely chopped (optional)
1/2 medium onion, minced
Zest of 1/2 lemon, cut into very thin strips
4 fresh or dried sage leaves
8 ounces button mushrooms, wiped clean and thinly sliced
1 clove garlic, minced
1 cup dry red wine
1 cup chicken stock
Salt and ground black pepper to taste
Instructions:
A robust and meaty-tasting sauce with little or no meat and the haunting woodsy taste of porcini mushrooms.
Soak porcini mushrooms in hot water to cover until softened, about 20 minutes. Remove the mushrooms with a slotted spoon and chop. Strain and reserve the soaking liquid through a sieve lined with a paper towel. Heat in a large skillet over medium high heat: olive oil, pancetta, onion, lemon zest and sage leaves. Cook, stirring, until the onions are softened. Add the porcini along with button mushrooms. Increase to high heat and cook, stirring, until the mushrooms are golden brown. Stir in garlic clove. Stir in the porcini soaking liquid. Simmer briskly until the liquid is reduced to a glaze. Stir in and reduce again to a glaze the dry red wine. Stir in chicken stock and season with salt and pepper.
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Copyright © 1999 - 2004 Lanier Publishing International
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