Porcini Mushroom Broth
By America's Test KitchenPublished on July 19, 2011
Time
35 minutes
Yield
Makes about 1 1/4 cups, enough for 1 recipe Potato Gnocchi (related)
Ingredients
1 ¾ cups low-sodium chicken broth ½ ounce dried porcini mushrooms, rinsed3 tablespoons extra-virgin olive oil 1 small shallot, minced (about 2 tablespoons)2 garlic cloves, sliced thin⅓ cup dry white wine 2 tablespoons minced fresh parsley Salt and pepper
Instructions
- Microwave broth and porcini in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, reserve liquid, and chop porcini. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add chopped porcini, shallot, and garlic; cook until lightly browned, 2 to 4 minutes. Stir in reserved liquid, wine, and remaining 2 tablespoons oil, scraping up any browned bits. Increase heat to high and bring to boil; cook, whisking occasionally, until reduced to 1¼ cups, 6 to 9 minutes. Stir in parsley and season with salt and pepper to taste. Cover to keep warm.
Time
35 minutesYield
Makes about 1 1/4 cups, enough for 1 recipe Potato Gnocchi (related)Ingredients
1 ¾ cups low-sodium chicken broth
½ ounce dried porcini mushrooms, rinsed
3 tablespoons extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 garlic cloves, sliced thin
⅓ cup dry white wine
2 tablespoons minced fresh parsley
Salt and pepper
Ingredients
1 ¾ cups low-sodium chicken broth
½ ounce dried porcini mushrooms, rinsed
3 tablespoons extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 garlic cloves, sliced thin
⅓ cup dry white wine
2 tablespoons minced fresh parsley
Salt and pepper
Ingredients
1 ¾ cups low-sodium chicken broth
½ ounce dried porcini mushrooms, rinsed
3 tablespoons extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 garlic cloves, sliced thin
⅓ cup dry white wine
2 tablespoons minced fresh parsley
Salt and pepper
Why This Recipe Works
For a full-bodied, complex sauce to accompany our gnocchi recipe, we found that a porcini mushroom sauce recipe fit the bill perfectly--and took just minutes to make. We reconstituted the mushrooms by microwaving them and chicken broth, and then letting them stand for a few minutes. This also created a mushroom broth that boosted our sauce's flavor when we added it later.
Instructions
- Microwave broth and porcini in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, reserve liquid, and chop porcini. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add chopped porcini, shallot, and garlic; cook until lightly browned, 2 to 4 minutes. Stir in reserved liquid, wine, and remaining 2 tablespoons oil, scraping up any browned bits. Increase heat to high and bring to boil; cook, whisking occasionally, until reduced to 1¼ cups, 6 to 9 minutes. Stir in parsley and season with salt and pepper to taste. Cover to keep warm.
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