Mushroom Shallot Sauce For Lamb

Recipe Ingredients

1/2 oz	14g	Dried porcini mushrooms
		(or dried So. American type)
3 cups	711ml	Beef stock - fresh or canned
2 cups	474ml	Chicken stock - fresh or canned
1/2 cup	118ml	Dry red wine
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Olive oil
1/2 cup	46g / 1.6oz	Shallot - minced
1/2 lb	227g / 8oz	Fresh mushrooms - chopped
2 tablespoons	30ml	Fresh mint - chopped
		Freshly-ground black pepper - to taste
		Salt - to taste

Recipe Instructions

In a small bowl soak the dried mushrooms in 3/4 cup of warm water for 45 minutes. Drain and chop the mushrooms, discarding the liquid.

In small pot combine the beef stock, chicken stock and wine and simmer, uncovered, for 20 minutes.

Heat a frying pan and add the butter, olive oil and shallots. Saute until the shallots are tender.

Add the fresh mushrooms to the pan and saute until tender. Add the drained and chopped dried mushrooms to the pot of stock, along with the sauteed mushroom mixture.

Simmer gently, uncovered, for 1 hour. Add the mint and salt and pepper to taste.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 04-15-1992 issue - The Springfield Union-News

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