Very special mushroom sauce

  • mixture of fresh regular supermarket mushrooms and dried porcini and morels,
  • shallots,
  • a little garlic,
  • thyme,
  • salt and lots of pepper
  • white wine
  • veal stock (I also successfully used chicken stock)
  • a squeeze of tomato paste,
  • parsley
  • a bay leaf
  • corn starch (could do with potato starch, no problem)
  1. Soak the dried mushrooms – I leave the in water overnight.
  2. Sauté them all with shallots, a little garlic, thyme, salt and lots of pepper.
  3. Deglaze with white wine and reduced to zero; repeat; repeat again.
  4. Add veal stock and the strained soaking liquid from the dried mushrooms, along with a squeeze of tomato paste, parsley, a bay leaf and a little more thyme.
  5. Let it simmer for an hour or so. Very rich, very brown, very mushroomy it will be.
  6. Thicken it lightly with a cornstarch-water slurry.

It was initially meant for Absolutely fantastic Mediterranean meat balls, but can be applied anywhere (Kotlety Kartoflane? Pasta?). It also freezes well, in one-meal size seal-able freezer bags. I would normally make lots of sauce, and lots of meat balls, and freeze the (separately), to re-heat when an immediate gourmet meal is required.

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