Ingredients
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- 1 oz. dried porcini mushrooms*
- 1 cup boiling water
- 1 Tbsp. olive oil
- 1 small onion, minced
- 16 oz. button mushrooms, sliced
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 3/4 cup whipping cream, or more if desired**
Instructions
- Put the porcini in a small bowl. Top with the boiling water. Stir. Let steep for 30 minutes, stirring occasionally. Strain liquid through a cheesecloth (see here for info on straining dried mushrooms), but do not discard the liquid. Set aside. Rinse the mushrooms and roughly chop them.
- In a large skillet heat the olive oil over medium heat. Add the onion and stir and cook until softened, 4-5 minutes.
- Add the button mushrooms and stir. Increase heat to medium-high and cook, stirring occasionally, until mushrooms have shrunk quite a bit, 5-6 minutes.
- Add your chopped porcini mushrooms and stir.
- Add the salt and the garlic powder. Stir.
- Add the mushroom liquid. Cook stirring continuously until most of the liquid is gone.
- Stir in the whipping cream. Stir often and bring to a simmer. Simmer for 1 minute.
- Remove sauce from heat.
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Notes
If you don’t want to use dried mushrooms, skip step #1. Then use room temperature beef stock in place of the mushroom water in step #5.
This recipe as written makes a sauce that has a large ratio of mushrooms to sauce. If you would like more sauce, add up to another ¾ cup of whipping cream. Follow the instructions as written except you’ll be adding the extra cream.