Recipes

Porcini with Red Wine Sauce  

Ingredients

  • Dried Porcini Mushrooms – 2 oz
  • Hot Water – 6 cups
  • Olive Oil or Clarified Butter – ? cup
  • Onions, small dice – 4 oz
  • Garlic, minced – 2 tbsp
  • Ginger, minced – 2 tbsp
  • Salt – 1 tbsp
  • Black Pepper – ½ tsp
  • Dry Red Wine – ½ cup
  • Flour – ¼ cup
  • Worcestershire Sauce – 1 tbsp
  • Dijon Mustard (optional) – 1 tbsp

Instructions

Rehydrate Mushrooms

  1. Place dried porcini mushrooms in a bowl.
  2. Pour hot water over them, enough to fully submerge. Push down with a spoon if needed.
  3. Let soak until tender, about 15–20 minutes.
  4. Remove mushrooms and reserve the liquid.
  5. Roughly chop the rehydrated mushrooms.

Sauté Base Vegetables

  1. Heat oil or butter in a saucepan.
  2. Add chopped mushrooms, onions, garlic, ginger, salt, and pepper.
  3. Sauté until vegetables are caramelized and aromatic.

Deglaze & Thicken

  1. Deglaze pan with dry red wine.
  2. Simmer 3–5 minutes until reduced and oil separates.
  3. Remove pan from heat and stir in flour gently to prevent clumping.

Finish with Umami

  1. Slowly pour in reserved mushroom broth, leaving behind sediment at the bottom of the bowl.
  2. Add Worcestershire sauce and Dijon mustard, if using.
  3. Simmer 3–5 minutes until flavors meld and sauce thickens slightly.
  4. Taste and adjust seasoning with salt and pepper.

Serve

Perfect over grilled meats, roasted vegetables, or as a punchy base for a savory tart.