This earthy medley is easy and very versatile. Serve it over pasta, polenta, or rice, or stir it into a flavorful risotto. Replace the cream with vegetable broth for a vegan version.
Ingredients
- 1 cup dried porcini mushrooms
- 2 cups boiling homemade or low-sodium store-bought chicken or vegetable broth
- 3 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 pounds mixed mushrooms (cultivated and wild), cleaned, trimmed, and chopped, quartered, or sliced
- Coarse sea salt and freshly ground black pepper
- 2 sprigs fresh thyme
- 1 teaspoon Worcestershire sauce
- 1/3 cup heavy cream
Directions
Step 1
Place the porcini mushrooms in a heatproof container (such as a Pyrex bowl) and let them steep in the broth for at least 30 minutes, or until softened. Drain in a disposable coffee filter (you may have to do this in batches), reserving the broth. Finely chop the soaked mushrooms.
Step 2
Heat a large deep saucepan or Dutch oven over medium-high heat. When hot, add the olive oil and onions; cook until soft, 6 to 8 minutes. Add the garlic and cook for 30 seconds. Add the fresh mushrooms and cook until they’ve browned and released their liquid, stirring occasionally. Stir in the reconstituted porcinis. Add the soaking liquid and thyme and simmer over medium heat until the mushrooms are very tender and the liquid has reduced by half. Remove the thyme, stir in the Worcestershire sauce and cream, and warm over medium heat for 5 minutes. Season with salt and pepper.
Serves 4