Wild Mushroom Sauce

Salsa di Funghi

Cooking With Nick Stellino
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Ingredients:

3 ½ cups of chicken stock.
¾ Oz. of dry Porcini mushrooms.
1 pound of small white button mushrooms cut in ½ .
1 pound of small Cremini mushrooms cut in ½ .
8 garlic cloves thickly sliced.
5 Tbsp. Olive oil
1 cup of white wine.
¼ cup of whipping cream (optional)

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Printable Version
Pour the chicken stock in a sauce pan and bring to a boil over high heat. Add the dry Porcini mushroom and stir well. Cover the pan, turn off the heat and let the mushrooms steep in the stock for ½ hour-45 minutes.
Extract the Porcini, by straining the stock over a bowl and put it aside.
Chop the Porcini and mix them with the other mushrooms.
Pour the oil in a 12 inch skillet. Cook for 3-5 minutes over high heat, until sizzling hot.
Add the mushrooms and cook for 12-15 minutes stirring every 5 minutes.
Add the garlic and cook for 3-5 minutes stirring well as the garlic begins to brown.
Add 1 cup of wine and cook for 3 more minutes, stirring well trying to dislodge the brown bits at the bottom of the pan.
Add the reserved chicken stock, and bring it to a boil. Reduce heat to medium and cook for 15 minutes.
Turn of the heat. The sauce is ready to be served.
Chef's Note:
This sauce can be thicken by using a paste made by mixing together 1 ½ tbsp. of softened unsalted Butter and 1 ½ tbsp. of flour. Bring the stock back to boil over high heat, gradually add the butter/flour mixture, 1 tbsp. at the time, stirring constantly with a wire whisk. Pay close attention because the sauce will thicken quickly and suddenly. You can regulate the consistency of the sauce by increasing or decreasing the amount of the butter/flour mixture you use. This sauce is a wonderful addition to fish, roasted poultry, or your favorite BBQ meats.
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