Maryann asked me to post this: From the December 2006 issue of Gourmet Magazine:
1/4 oz dried porcini mushrooms
1 large onion, minced (1-1/4 C)
3 T salted butter
1/2 lb. white mushrooms, thinly sliced (3Cups)
1 t.. fine sea salt
1/2 t. dried tarragon, crumbled
1/2 t dried Mexican oregano, crumbled]
q/4 t black pepper
1/4 C all-purpose flour
4 C reduced-sodium broth (32 fl oz)
1/2 C heavy cream
2 T medium-dry sherry
Garmish: Chopped scallion greens; fresh mushrooms (optional) thinly sliced.
-Grind dried porcini in a blender until powderly
-Cook onion in 1 T butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes. Add Fresh mushrooms, porcini powder, seal salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
-Add remaining 2T butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
-Whisk in 1 C chick broth, scraping up any brown bits, until mixture is smooth. Add remaining broth in a stream, whisking until liquid is smooth. Bring to a simmer, whisking, then stir in cream and Sherry and simmer,, uncovered, stirring occasionally 10 minutes.
I always use unsalted butter and dry sherry
1/4 oz dried porcini mushrooms
1 large onion, minced (1-1/4 C)
3 T salted butter
1/2 lb. white mushrooms, thinly sliced (3Cups)
1 t.. fine sea salt
1/2 t. dried tarragon, crumbled
1/2 t dried Mexican oregano, crumbled]
q/4 t black pepper
1/4 C all-purpose flour
4 C reduced-sodium broth (32 fl oz)
1/2 C heavy cream
2 T medium-dry sherry
Garmish: Chopped scallion greens; fresh mushrooms (optional) thinly sliced.
-Grind dried porcini in a blender until powderly
-Cook onion in 1 T butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes. Add Fresh mushrooms, porcini powder, seal salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
-Add remaining 2T butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
-Whisk in 1 C chick broth, scraping up any brown bits, until mixture is smooth. Add remaining broth in a stream, whisking until liquid is smooth. Bring to a simmer, whisking, then stir in cream and Sherry and simmer,, uncovered, stirring occasionally 10 minutes.
I always use unsalted butter and dry sherry