Circle B Kitchen
A small handful of dried porcini mushrooms
2 tablespoons extra virgin olive oil
1 medium shallot, minced
1 pound crimini mushrooms (aka baby bellas)
Salt to taste
2 garlic cloves, minced
1/3 cup dry sherry
chopped fresh herbs such as rosemary, thyme, chives and/or parsley
Crumbled Gorgonzola cheese
Bring 1 cup of water to a boil in the microwave. Throw in a handful of dried porcini mushrooms and let soak for about 30 minutes. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Save the mushrooms for another use – we’re only going to be using the broth here.
Wipe the crimini mushrooms clean, trim the stems and leave the small ones whole. If you have any real large ones, they can be cut in half or quartered.
Heat the olive oil in a heavy skillet over medium heat, and add the shallot. Saute for a few minutes, until softened, and then add the fresh mushrooms. Cook, stirring often, until the mushrooms just begin to soften, about five minutes (no more).
Remove the mushrooms from the pan and add a little more olive oil if necessary. Add the garlic to the pan and sauté until fragrant. Add the sherry, the mushroom broth, a little salt and pepper and a sprinkling of the herbs to the pan. Simmer for about 5 to 10 minutes or until the liquid has reduced to about ½ cup.
Return the mushrooms to the sauce and continue to simmer a few minutes. Taste for salt and pepper and then remove the pan from the heat. Add a tablespoon of butter and stir it into the sauce.
Turn the mushrooms out onto a serving platter, pouring the sauce over the top. Sprinkle with fresh herbs and crumbled gorgonzola cheese and serve while warm.