Nan's Recipes: Porcini Mushroom Sauce

Porcini Mushroom Sauce

Porcinis are an Italian dried mushroom. They can be found in many gourmet grocery stores. I get mine from a place in Damariscotta, Maine, the Oyster Creek Mushroom Company. The flavor is very intense and delicious so a little of this sauce goes a long way. You can use this sauce tossed with noodles, or spoon it over pork tenderloin or sauted chicken breasts. A dollop in soup is also yummy. This can be frozen in ziplock bags, and frozen chunks broken off as you need them.

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.

Home - Pot of the Month - Gallery - Mudville - Dog Park - BARK - Nan's Workshop

Back to Main Recipe Page.

No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton