Porcini Mushroom and Port Wine Sauce
Loading...Serves Approximately 8 oz
Ingredients
1 oz dry porcini mushrooms
3/4 cup port wine
1 tsp clarified butter
2 Tbs finely diced shallots
4 oz Glace de Veau Roasted Veal Stock Reduction
Salt and black pepper, to taste
2 Tbs unsalted butter
Salt and pepper, to taste
METHOD
- Soak porcini mushrooms in port wine.
- Sweat shallots in butter in a saucepan. Strain porcini mushrooms, reserving port wine. Dice mushrooms; add to shallots along with reserved port wine. Reduce by 50%.
- Stir in Glace de Veau Roasted Veal Stock Reduction. Season to taste with salt and pepper. Finish sauce by stirring in butter.
