Also delicious with steaks or roast chicken.

Makes about 2 cups.

INGREDIENTS

  • 1 1/2ounces dried porcini mushrooms
  • 1cup warm water2tablespoons olive oil
  • 1cup chopped onion
  • 2garlic cloves, minced
  • 1/2cup dry marsala
  • 1/2cup dry white wine
  • 1teaspoon minced fresh rosemary
  • 1cup chicken stock or canned
    low-salt chicken broth
  • 1cup beef stock or canned beef broth1tablespoon butter, room temperature
  • 1tablespoon all purpose flour

    DIRECTIONS

    Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.


    Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.


    Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.