Porcini Cream Sauce Alla Regina Diabla Recipes

Steps:

• Place mushrooms in a medium bowl; add 4 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
• Heat butter in an 8- or 10-inch skillet over medium-low heat. Add shallot; cook, stirring occasionally, until softened, about 5 minutes. Raise heat to medium-high; add mushrooms, and cook, stirring often, until golden brown, about 3 minutes.
• Add reserved liquid; season with salt and pepper. Bring to a boil. Reduce heat; simmer until sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Remove from heat; stir in heavy cream.
• Meanwhile, cook ravioli in a pot of boiling salted water until they float to the top, according to package instructions. Drain, and divide among serving bowls; spoon mushroom sauce over ravioli.

Steps:

• Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
• Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
• Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

Steps:

• In a saucepan heat the butter and oil then sweat the mushrooms and shallots.
• Add the stock cube and 1 cup water. Bring to the boil and simmer for 5 minutes.
• Reduce the heat and add the cream and brandy and heat for 2-3 minutes.

Steps:

• Put the broth and porcini into a microwave-proof bowl, microwave on hi for 1-2 minutes or until boiling. Let sit until mushrooms soften up a bit. (About ½ hour... I do this first and then get the other stuff together.) After the mushrooms are softened, scoop them out of the broth, drain and chop coarsely, saving the broth. Set aside. Strain broth through cheesecloth or a coffee filter (this will keep the sand out of the sauce) and set the broth aside. Melt the butter over medium-high, sauté the shallots and garlic until softened and golden, but not burned (5 or so minutes). Add the reserved mushrooms and sauté for another 5 minutes. Deglaze the pan with the cognac (watch out, it may flare up). Add the reserved broth and simmer for about 30 minutes (to reduce the liquid), add the cream, tarragon and nutmeg and simmer for another 10-15 minutes until the sauce thickens (fresh cream will not curdle). Stir in the parsely. Add salt and pepper to taste (taste it first, the reduced broth should already have given you enough salt).