Mixed Wild Mushroom Sauce
|Dried packed porcini mushrooms||1⁄4 Cup (4 tbs)|
|Dried shiitake mushrooms||6|
|Warm water||2 Cup (32 tbs)|
|Onion||1 Medium, minced|
|Sweet red pepper||1 Small, diced|
|Tamari/Soya sauce||1 Teaspoon|
|Fresh rosemary/1/4 teaspoon dried rosemary, crumbled||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Rice vinegar||2 Tablespoon|
Soak the porcini and shiitake mushrooms in the water for 30 minutes.
Remove mushrooms from the water, reserving the liquid.
Chop the porcini into !4-inch pieces.
Remove and discard the stems from the shiitake mushrooms and cut the caps into thick strips.
Strain 1/2 cup of the soaking water through a paper-towel-lined strainer into a small saucepan, reserving the rest.
Bring to a boil and add the onions, peppers, and tamari.
Cover, reduce heat, and simmer for 15 minutes.
Uncover and cook to evaporate the liquid.
Add the rosemary and garlic and cook, stirring occasionally, allowing the onions to brown slightly.
Add the vinegar and stir well, scraping the browned bits into the sauce.
Puree the onion mixture in a blender or food processor using extra soaking water from the mushrooms if necessary.
Return to saucepan and add the mushrooms.
Strain the remaining soaking water into the saucepan.
Simmer for 30 to 40 minutes until reduced to almost half, about 1 1/2 cups.