Porcini Mushroom and Port Wine Sauce

(makes approx. 8 oz.)

  • 1 oz.  Dry Porcini Mushrooms
  • 3/4 cup  Port Wine
  • 1 tsp.  Clarified Butter
  • 2 tbsp.  Finely Diced Shallots
  • 4 oz.  Bonewerks Culinarte Glace de Veau
  • Salt and Black Pepper, to Taste
  • 2 tbsp.  Unsalted Butter

SOAK porcini mushrooms in port wine.

SWEAT shallots in butter in a saucepan. Strain porcini mushrooms, reserving port wine. Dice mushrooms; add to shallots along with reserved port wine. Reduce by 50%.

STIR in Bonewerks Culinarte Glace de Veau. Season to taste with salt and pepper. Finish sauce by stirring in butter.