Ingredients

3 ½ cups of chicken stock.

¾ Oz. of dry Porcini mushrooms.

6 tbsp.

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)

Salsa di Funghi

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.