1/3 cup dried porcini mushrooms
1 cup hot water
1/3 cup olive oil
½ cup chopped red onion
1 1/2 lb. assorted fresh wild mushrooms, sliced
2 cup reduced vegetable stock (or beef demi-glace or reduced beef stock)
2 Tablespoons butter

You will also need:
Oven-proof bowl
Measuring cups
Measuring spoons
2- or 3-quart saute pan
Small sauce pan

Start this dish by re-hydrating the porcini mushrooms. Put the porcini mushrooms into a heat-proof bowl. Add a cup of hot water and let sit for at least 5 minutes.

Heat the olive oil in the sauté pan. Add the onions and sauté for about 5 minutes at medium heat until translucent and soft. Add the mushrooms and sauté for about 3-5 minutes more.

Take the softened porcini mushrooms out of the liquid (be sure to reserve the liquid for use in the recipe). Chop the porcinis and add to the mushrooms and onions in the skillet. Pour the reserved porcini liquid into the sauté pan, too, being careful not to get any sand from the bottom of the bowl into the pan. Keep warm.

Heat the demi-glace or reduced beef stock in a small sauce pan. Add to the mushroom mixture and simmer on medium to medium-high heat until sauce is thickened. Remove from heat and stir in the butter. Serve warm.

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