Porcini Mushroom/Red Wine Sauce
makes about 2 cups
NOTE: Use dried
porcini that are large, thick, and tan or brown in color.
Rehydrating the mushrooms takes some time and effort, but the
reward is an intensely flavored liquid that is used to make this
earthy, robust sauce. Serve with red meat and mashed potatoes or
rice.
2 ounces dried porcini mushrooms
2 cups hot water
2 tablespoons unsalted butter
1 small onion, minced
Salt and ground black pepper
1 tablespoon cornstarch
1 cup dry red wine
2 tablespoons minced fresh parsley leaves
INSTRUCTIONS:
1. Place porcini in small bowl, cover with hot water, and soak until softened, about 20 minutes. Lift porcini from water with fork. If they feel gritty, rinse under cold water. Trim any tough stems and chop porcini. Strain soaking liquid through sieve lined with paper towel and reserve separately.
2. Heat butter over medium-low heat in medium saucepan. Add onion and sauté until translucent, about 5 minutes. Add chopped porcini; sauté to release flavors, 1 to 2 minutes. Season with salt and pepper to taste.
3. Meanwhile, mix cornstarch with 2 tablespoons reserved soaking liquid in small bowl until smooth. Add remaining soaking liquid and wine to saucepan; increase heat to medium and simmer briskly until liquid has reduced by two-thirds, about 15 minutes.
4. Reblend cornstarch mixture and stir into saucepan. Cook until liquid has thickened and darkened, 1 to 2 minutes. Stir in parsley, adjust seasonings, and serve. (Sauce can be refrigerated in airtight container for several days.)