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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Also delicious with steaks or roast chicken. Ingredients:
1 1/2 ounces dried porcini mushrooms |
1 cup warm water |
2 tablespoons olive oil |
1 cup chopped onion |
2 garlic cloves, minced |
1/2 cup dry marsala |
1/2 cup dry white wine |
1 teaspoon minced fresh rosemary |
1 cup chicken stock or canned low-salt chicken broth |
1 cup beef stock or canned beef broth |
1 tablespoon butter, room temperature |
1 tablespoon all purpose flour |
Directions:
1. Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
2. Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
3. Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.
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