Into the Fire Blog

For those who burn to learn


Oct 2013

Porcini Cream Sauce Recipe

Posted by / in Into the Fire Blog, Press & News, Recipes /


Makes enough cream for two pan pizzas or one 16 oz package of dried fettucine.

Porcini Cream Sauce
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  1. 1 cup hot water
  2. 1/3 cup dried porcini mushrooms
  3. 1 tablespoon olive oil
  4. 2 tablespoons unsalted butter
  5. 1/4 cup minced shallots
  6. 2 teaspoons minced garlic
  7. 1 1/2 cups heavy cream
  8. 1/8 tsp of black truffle salt
  9. 1/8 tsp of freshly ground black pepper
  1. Place the dried mushrooms in a medium bowl, cover with the hot water, and let sit until reconstituted and soft, about 15 minutes. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Reserve the liquid and roughly chop the mushrooms. Set aside.
  2. Heat the oil and melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring, until soft and fragrant, about 2 minutes.
  3. Add the garlic and cook, stirring, until fragrant, 30 seconds.
  4. Add the chopped mushrooms and cook, stirring, for 2 minutes. Add the reserved mushroom liquid, bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated, 1 to 1 1/2 minutes.
  5. Add the cream, salt, and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced by about a third. (It should be fairly thick.)
  6. Ladle porcini cream sauce into Vitamix blender and puree on high speed until all ingredients are completely blended. Taste and reseason.
Jillyanna's Cooking School

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