Porcini Mushroom and Port Wine Sauce

Prep Time : 10 minutes
Cook Time : 5 minutes
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Serves Approximately 8 oz

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

  1. Soak porcini mushrooms in port wine.
  2. 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%.
  3. Stir in Glace de Veau Roasted Veal Stock Reduction. Season to taste with salt and pepper. Finish sauce by stirring in butter.


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