Porcini Sauce

2 tbsp dried porcini mushrooms
1/3 cup boiling water
2 tsp butter
1/4 cup finely chopped shallots
1/4 cup shiraz (The Wishing Tree, 2006)
1 1/4 cups chicken broth
1/4 tsp dried thyme
1 tbsp organic, non-bleached all purpose flour
1 tbsp whole milk
1/4 tsp kosher salt
1/4 tsp pepper

Pour 1/3 cup boiling water over 2 tbsp dried porcini mushrooms in a small bowl. Cover for 15min to rehydrate.

Finely chop 1/4 cup shallots and set aside. Drain the mushrooms in a colander over a bowl; using cheesecloth, filter the liquid and retain 1/4 cup. Rinse and drain the porcini mushrooms, and finely chop.

Melt butter over medium heat and add shallots, cooking for 3 min. Add the shiraz and cook for 1 min. Next add the porcini mushrooms, reserved mushroom liquid, chicken broth, and thyme; bring to a boil. Reduce the heat and simmer for 10 min. Combine the flour and milk in a small bowl and slowly add to the sauce, while returning to a boil. Reduce the heat again to medium-low and slowly stir until desired thickness is reached, 20 - 30 min. Add salt and pepper at the end.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2009/07/happy-bastille-day.html

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