Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 ounce | Dried porcini |
| 2 tablespoons | Chopped onion(s) |
| 2 tablespoons | Butter |
| 1 teaspoon | Salt |
| 1 teaspoon | Sugar |
| 1 tablespoon | Soy sauce |
| 2 teaspoons | Arrowroot mixed in |
| ⅓ cup | Cold water |
Place the porcini and 3 cups of water in a medium saucepan and bring to a boil over medium heat. Let simmer for 20 min.
Meanwhile, in a large skillet saute the onion in the butter until translucent, about 2 min.
Add the porcini and their liquid, salt, sugar, and soy sauce. Reduce to 2 cups. Strain the liquid through a fine sieve, then place in the saucepan over medium heat. Add the arrowroot mixture and stir until thickened. Return the mushrooms to the sauce and use immediately.
Note: This sauce goes best with veal or pasta.
A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 105
Submitted By DIANE LAZARUS On 11-19-95