Mushroom Cream Sauce

[phatj]

Mushroom Cream Sauce

Serves 4.

This is an intensely mushroomy, rich sauce for pasta. I served it with store-bought mushroom and cheese tortellini, and it was excellent.

• 1/2 oz dried porcini mushrooms
  
• 1 c chicken or vegetable stock or water
  
• 1 lb Whole cremini or white button mushrooms
  
• 1/2 c dry vermouth or other dry white wine, or additional stock or water
  
• 1 small onion
  
• 2 T bacon grease, or olive oil, or other fat
  
• 1/2 tsp salt
  
• 1/4 tsp freshly-ground black pepper
  
• 3 cloves garlic
  
• 2 T fresh thyme leaves
  
• 1-1/2 c heavy cream
  
• 2 T balsamic vinegar
  
• 1 piece parmigiano-reggiano rind (optional)
  
• 2 T fresh flat-leaf parsley
  

1. In a microwaveable bowl, combine porcinis and stock/water. Microwave for about one minute, then let stand 30 minutes or until porcinis are soft.

2. While porcinis are steeping, remove stems from mushrooms and reserve. Quarter the caps. Heat a 10-inch heavy skillet (NOT non-stick) over high heat with no fat until very hot; add mushroom caps and dry-fry, tossing frequently, until well browned. Add vermouth and stir to deglaze the pan. Remove from heat.

3. While mushroom caps are browning, finely mince mushroom stems and the onion. In a large saucepan (non-stick is fine here), heat the bacon grease over medium heat, then add the mushroom/onion mixture and season with salt & pepper. Saute, stirring frequently, until browned and most liquid has evaporated.

4. While mushroom/onion mixture is sauteing, finely mince the garlic and thyme. Remove the porcinis from the reconstituting liquid and chop. Add garlic and thyme to mushroom stem mixture and stir until fragrant, then add chopped porcinis. Strain reconstituting liquid through a paper towel or coffee filter into the pan and stir.

5. Add cream, balsamic vinegar and parmesan rind to saucepan and stir. Bring to a boil then reduce heat to low. Simmer for fifteen minutes, then remove rind. Add mushroom caps to pan along with any liquid in the skillet. Bring back to a simmer.

6. While sauce is simmering, finely mince parsley. Stir into sauce after removing rind. Remove sauce from heat and serve over hot pasta. Top with freshly-grated parmesan and additional minced parsley.

Keywords: Intermediate, Vegetables

( RG2099 )