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Ingredients: Dried Porcini Mushrooms 2 oz Water hot 6 cp Olive oil (or clarified butter) 1/3 cp Onions small dice 4oz Garlic minced 2 tbs Ginger minced 2 tbs Salt 1 tbs Black pepper ½ tsp Dry Red Wine ½ cp Flour ¼ cp Worcestershire 1 tbs Dijon Mustard (optional) 1 tbs Procedure: Put dried mushrooms in a bowl. Pour hot over the top enough water pushing down with a spoon. Rehydrate till tender, approx. 15-20 min. Remove mushrooms from the liquid and set liquid aside. Rough Chop mushrooms. Pour oil in a saucepan. Add chopped mushrooms, onions, garlic, salt, and pepper to the pan and stir fry or sauté to caramelize. Add Red Wine and deglaze the pan, reduce liquid for 3-5 minutes, until you see it is mostly oil. Add flour and remove from heat while mixing in. Add the broth that was set aside from rehydration, pour in slowly and do not stir up the bottom, don’t use the last little bit on the bottom of the bowl. Add you Worcestershire and mustard and simmer for 3-5 min. Taste and adjust salt and pepper if needed. |