Porcini Mushroom Sauce

Ingredients:

• 2 ounces Dried Porcini Mushrooms

• 1 medium onion, minced

• 3 Tbsp unsalted butter

• 1 tsp salt

• 1/4 tsp fresh black pepper

• 1/4 cup heavy cream

• 1/2 cup freshly grated parmesan cheese.

• Fresh flat leaf parsley for garnish

Directions:

1. Place the porcini mushrooms in a small bowl and cover them with 2 cups of hot water. Soak for 20 minutes. Carefully lift the mushrooms from the liquid and pick through them to remove any foreign debris. Chop the mushrooms,

2. Strain the soaking liquid through a colander lined with paper towels. Reserve the porcini mushrooms and the strained soaking liquid separately

3. Melt the butter in a large skillet. When the butter foams, add the onions and saute over medium heat until they are just beginning to brown around the edges, about 7 minutes.

4. Add the chopped porcini mushrooms, salt, and pepper to the pan and cook for 2 minutes. Add the porcini soaking liquid and reduce over high heat until the liquid has been reduced by half, about 10 minutes. The sauce should no longer be soupy, but don't reduce the sauce so much that the pan becomes dry.

5. Stir the cream into the pan and simmer just until the sauce thickens, about 2 minutes. Taste for salt and pepper and adjust the seasonings if necessary.

6. Remove from heat and mix in the grated cheese.

Toss with wide pasta like a pappardelle or tagliatelle or spoon over roast chicken. Garnish with fresh chopped flat leaf parsley.