White Wine and Porcini Mushroom Sauce
Ingredients
- 1 1/2 ounces dried porcini mushrooms
- 2 cups warm chicken broth
- 2 tablespoons olive oil
- 1 cup shallots diced
- 2 garlic cloves, minced
- 1/2 cup dry Marsala wine
- 1 cup dry white wine
- 2 teaspoons minced fresh rosemary
- 1 tablespoon butter, room temperature
- 1 tablespoon all purpose flour
Instructions
Combine porcini mushrooms and 1 cup warm chicken broth 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. Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; saute 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. 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.
