This makes about 2 1/2 cups:
- 1 ounce dried porcini
- 2 tablespoons butter
- 1 small onion, minced
- 1/4 cup drained bottled roasted red peppers, chopped
- 2 tablespoons chopped fresh basil or 1 teaspoon dried
- 1/2 cup brandy
- 1/2 cup vodka
- 2 tablespoons Grand Marnier
- 1 cup heavy cream
- 1 14 ounce can plum tomatoes including the juice, pureed
Soak the porcini in 1 1/2 cups of warm water for a half hour until softened. Strain the liquid through a fine sieve lined with a coffee filter or fine cheesecloth (sometimes the liquid has a little sand in it from the mushrooms). Save the liquid and chop the porcini.
In a large skillet, heat the butter and cook the porcini and onions for 5 minutes until the onions are softened. Add the roasted red peppers, the basil, the brandy, the vodka, the Grand Marnier, and the reserved porcini liquid and simmer for 15 minutes, stirring occasionally, until the liquid is reduced to about a tablespoon.
Add the cream and simmer, stirring, for 5 minutes. Add the tomato puree, and simmer for 3 minutes. Add salt and pepper to taste.
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