Serve with fettuccini or egg noodles, or beside rice or couscous.
|2||tablespoons olive oil|
|15||fresh or dried porcini (if dried, soak in warm water for 20 minutes and drain), halved if large|
|1||large shallot, finely chopped|
|1||large clove garlic, finely chopped|
|3/4||cup chicken stock|
|1/4||cup white wine|
|Salt and pepper, to taste|
|1||cup heavy cream|
2. Add the butter and when it melts, add the porcini. Cook, stirring often, for 5 minutes.
3. Add the stock, wine, salt, and pepper. Simmer for 5 minutes. Turn the heat to low. Stir in the cream. Without letting the mixture boil rapidly, cook for a few minutes until it thickens slightly. Taste for seasoning and add more pepper, if you like.
Adapted from Greg Marley