PORCINI MUSHROOM SAUCE  -  Delicious with steaks or roast chicken.

Ingredients:

1 1/2 ounces dried porcini mushrooms      1 teaspoon minced fresh rosemary
1 cup warm water                                    1 cup chicken stock or canned low-salt chicken broth
2 tablespoons olive oil                              1 cup beef stock or canned beef broth
1 cup chopped onion                                1 tablespoon butter, room temperature
2 garlic cloves, minced                              1 tablespoon all purpose flour
1/2 cup dry Marsala                                  1/2 cup dry white wine

Method:

• 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.
   
• Makes about 2 cups.