Yield: 4 servings
|1 ounce||Dried porcini|
|2 tablespoons||Chopped onion(s)|
|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
Submitted By DIANE LAZARUS On 11-19-95