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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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From Bon Appétit, December 2005, by Bruce Aidells and Nancy Oakes. Prep time includes soaking time for mushrooms. Cooking time include almost 2 hour of simmering to reduce sauce. Companion recipes are Standing Rib Roast With Porcini and Bacon Sauce, Horseradish Cream Sauce, and Green Onion-Parmesan Popovers. Ingredients:
2 ounces dried porcini mushrooms |
2 cups boiling water |
1/4 lb sliced bacon, chopped |
9 garlic cloves, sliced |
2 shallots, thinly sliced |
1 lb button mushroom, sliced |
3 cups dry red wine |
4 cups low sodium chicken broth |
1 cup beef broth |
1 large fresh rosemary sprig |
1/4 cup chilled butter, diced |
Directions:
1. Place porcini mushrooms in small bowl; add 2 cups boiling water.
2. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours.
3. Strain, reserving mushrooms and liquid separately.
4. Sauté bacon in large saucepan over medium heat until golden.
5. Add garlic and shallots; sauté 3 minutes.
6. Add fresh mushrooms; sauté 8 minutes.
7. Transfer half of mushrooms to bowl; reserve.
8. Add drained porcini and wine to pan.
9. Boil 15 minutes.
10. Mix in all broth. Add porcini liquid, leaving sediment behind.
11. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes.
12. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. Reserve roasting pan with juices.
13. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.).
14. Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits.
15. Strain back into same saucepan, pressing out all liquid.
16. Simmer over medium heat until reduced to 2 cups, about 5 minutes.
17. Mix in reserved mushrooms from bowl.
18. Whisk in butter.
19. Season with salt and pepper.
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