DRIED MUSHROOM SAUCE

Ingredients :

1 white onion, finely chopped

2 teaspoons thyme, fresh or dried chopped

3 ½ oz (100 g) unsalted butter

1 teaspoon vegetable oil

3 – 3 ½ oz (80 – 100 g) dried mushrooms

¾ cup beef or chicken bouillon

1 ½ cup heavy cream

Salt

Pepper

1lb 2 oz (1/2 k) fettucini or any other pasta

Preparation:

Rinse and soak porcini in water for 2 hours, approximately. Drain well and chop into small pieces. Set aside.
Melt butter in a skillet, add oil and fry onion until soft and tender. Stir in chopped porcini and cook for 5 – 8 minutes over medium heat.
Stir in bouillon and heavy cream, stir and season with salt and pepper. Pour sauce into the blender and pulse 2 or 3 times. Sauce will not be fully blended. Return sauce to saucepan.
Heat over low heat for 10 minutes or until sauce thickens lightly, before serving.
May be served with pasta or as a sauce for meats.

Yields: 2 ½ - 3 cups, approximately

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