Porcini-Marsala Pan Sauce

Ingredients

1⁄2 cup hot water
1⁄3 ounce dried porcini mushrooms, rinsed
2 teaspoons vegetable oil
2 shallots, minced
1 cup dry Marsala
1-1⁄2 cups low-sodium chicken broth
2 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon minced fresh chives
Salt and pepper

Instructions

Microwave water and porcini mushrooms 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 mushrooms into 1⁄4-inch pieces. Set mushrooms and liquid aside.
Heat oil in medium saucepan over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Off heat, add Marsala. Return pan to high heat; simmer rapidly until liquid is reduced to 1⁄2 cup, about 4 minutes. Add mushrooms and strained soaking liquid and simmer until liquid in pan is again reduced to 1⁄2 cup, about 4 minutes. Add broth and simmer until liquid is reduced to 1 cup, about 8 minutes. Set aside.
After transferring last batch of cutlets to platter, pour sauce into empty pan and bring to simmer, scraping bottom of pan with wooden spoon to loosen any browned bits. Off heat, whisk in butter and chives and season with salt and pepper to taste. Pour sauce over cutlets and serve.

Porcini-Marsala Pan Sauce

Ingredients

Instructions

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