Porcini And Bacon Sauce

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 2 ounces dried porcini mushrooms
• 2 cups boiling water
• 1/4 lb sliced bacon, chopped
• 9 garlic cloves, sliced
• 2 shallots, thinly sliced
• 1 lb button mushroom, sliced
• 3 cups dry red wine
• 4 cups low sodium chicken broth
• 1 cup beef broth
• 1 large fresh rosemary sprig
• 1/4 cup chilled butter, diced

Recipe

• 1 place porcini mushrooms in small bowl; add 2 cups boiling water.
• 2 let soak until mushrooms soften, at least 30 minutes and up to 2 hours.
• 3 strain, reserving mushrooms and liquid separately.
• 4 sauté bacon in large saucepan over medium heat until golden.
• 5 add garlic and shallots; sauté 3 minutes.
• 6 add fresh mushrooms; sauté 8 minutes.
• 7 transfer half of mushrooms to bowl; reserve.
• 8 add drained porcini and wine to pan.
• 9 boil 15 minutes.
• 10 mix in all broth. add porcini liquid, leaving sediment behind.
• 11 return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes.
• 12 skim fat from top; add rosemary. simmer 3 minutes; discard rosemary. reserve roasting pan with juices.
• 13 (can be made 2 days ahead. cover mushroom-wine mixture and reserved mushrooms separately; chill.).
• 14 place reserved roasting pan over 2 burners. add mushroom-wine mixture and bring to boil, scraping up browned bits.
• 15 strain back into same saucepan, pressing out all liquid.
• 16 simmer over medium heat until reduced to 2 cups, about 5 minutes.
• 17 mix in reserved mushrooms from bowl.
• 18 whisk in butter.
• 19 season with salt and pepper.