Sauce from dried porcini

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

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