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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Wild Mushroom Sauce 4 Recipe

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This recipe for Wild Mushroom Sauce 4 is from Zett's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 ounces dried porcini mushrooms
1 cup warm water
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
1/2 cup dry Marsala
1/2 cup dry white wine
1 teaspoon minced fresh rosemary
1 cup chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
Directions:
Directions:
Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.

Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

 

 

 

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