« Black Current Sauce | Main | Cilantro Butter Sauce »
July 05, 2005
Cream, Porcini, and Sherry Sauce
Ingredients:
¼ oz. dried porcini
6 tbl. sherry wine
6 tbl. madeira wine
3 tbl. butter
2 cloves garlic
2 shallots, minced
1 ½ cups heavy cream
Salt and freshly ground black pepper
1 ½ tbl. Freshly chopped chives
Directions:
Soak the porcini in sherry and mediera wines for 20 minutes, then drain, taking care to leave any grit at the bottom of the bowl, and reserve the liquid. Melt the butter in a heavy based pan over medium heat and gently fry the garlic and shallots for 3 minutes. Add the porcini and cook for 1 minute. Turn up the heat and stir in the cream and reserved cooking liquid. Cook until the sauce is creamy and thick, about 5 minutes. Season, toss with hot pasta, and sprinkle with chives.
Serve with flat pasta.
Posted by Kelli Little at July 5, 2005 10:30 AM