Yield: 2 cups
| Measure | Ingredient |
|---|---|
| ½ ounce | Dried porcini |
| ½ teaspoon | Salt |
| ¼ teaspoon | Sugar |
| 1 teaspoon | Soy sauce |
| \N \N | Black pepper |
| ½ cup | (to 3/4 cup) |
| \N \N | Fresh bread crumbs |
| 2 tablespoons | Butter (opt but pref) |
This sauce is goes well with quail, rabbit, and chicken In a small saucepan, combine the mushrooms, salt, sugar, soy sauce, and pepper. Add 2 cups water and bring to a boil. Simmer for 20 min over low heat. Strain the reconstituted mushrooms if you want a smooth sauce. If not, leave the mushrooms in the liquid.
Gradually add the bread crumbs and begin to stir into the sauce. The amount of crumbs that can be absorbed will depend on the type of bread you use. Start by adding ½ cup and stir well. Add more crumbs if necessary; you can always add a little water if the sauce gets too thick. If you want a smooth sauce, puree it in a blender or food processor, then add the mushrooms. Stir in the butter until it melts. Serve immediately.
A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 89
Submitted By DIANE LAZARUS On 11-19-95