Porcini-Shiitake Mushroom Sauce

Plan Z Phase: This is a Z3 (ZReboot) recipe.

This is true gourmet cooking that’s simple. Porcini mushrooms pack so much punch they are almost as decadent as morels. This sauce is rich – for sure. I serve it on steak or it would make an amazing omelet. You could stuff your omelet with it or serve it like a sauce on top of the omelet. Porcinis are not often available fresh. If you go to a high-end grocery store, like Whole Foods, they will have them dried. Just ask the produce worker to help you find them.

Servings: Serves 2

Ingredients:

• 1/3 cup of dried porcini mushrooms.
• 4 oz of shiitake mushrooms. Trim off the stems. (If you don’t want to use shiitake you can use others like button mushrooms or cremini. Wash and slice or cut them into quarters).
• 3 Tbl butter
• 1 shallot, minced
• 4 cloves of garlic, minced (jar garlic will work)
• 1 cup of beef broth
• ½ cup of whipping cream
• ½ tsp of dried thyme
• Sea salt and pepper to taste.

Instructions:

First thing you need to do is re-hydrate your porcinis. Put them in a small bowl. Cover them with warm to hot water. Stir them up so they are all covered. Let sit 30 minutes. Or even longer.

Drain them and press them between paper towels to get much of the moisture out of them. Then dice them up.

Melt the butter in a medium saute pan. Put in the mushrooms, garlic and shallot. Cook for a few minutes, stirring regularly until they are loosened. Add the broth and reduce on medium high until you have about ½ cup of liquid left. Stir in the cream, thyme, sea salt and pepper. Stir regularly until the cream thickens and the sauce is brown and lovely. Serve warm.

Enjoy!

Cheers,