(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.