Dried Porcini Mushroom Sauce
1 ounce dried porcini mushrooms |
2 ounces pancetta, diced |
1 tablespoon olive oil |
1 small yellow onion, diced |
2 cloves garlic, minced |
2 tablespoons chopped fresh basil |
3/4 cup dry red wine |
1/2 cup beef stock |
1 teaspoon Dijon mustard |
1 15-ounce can peeled, dice tomatoes, drained |
1/2 cup chopped Italian parsley |
Kosher salt and freshly ground pepper to taste |
- In a small bowl, re-hydrate the porcini mushrooms in hot water for 20 minutes until soft. Carefully remove the mushrooms from the liquid, strain the liquid through a fine mesh sieve and reserve. Coarsely chop the mushrooms and set aside.
- In a medium skillet over medium heat, sauté the pancetta for 4 to 5 minutes. Add the onions, garlic, basil and continue cooking for 5 minutes, or until the onions are translucent. Add the red wine, 1/2 cup of the reserved soaking liquid and the chopped mushrooms and simmer for 10 minutes until the liquid is reduced by half. Add the stock, mustard and tomatoes and continue simmering for 15 minutes more until the sauce is reduced to a consistency that coats the back of a wooden spoon.
- To finish, add the chopped parsley and season to taste with Kosher salt and freshly ground black pepper.
Makes 2 cups