The food lab better home cooking through science ( PDFDrive ) 378
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PORCINI-VERMOUTH
PANSAUCE
This recipe works equally well with beef, pork, and
chicken.
SERVES4
ẵounce(aboutắcup)driedporcinimushrooms
1ẵcupshomemadeorlow-sodiumcannedchickenstock
1largeshallot,minced(aboutẳcup)
4tablespoonsunsaltedbutter
1teaspoonall-purposeflour
1teaspoonsoysauce
ẵcupdryvermouth
1teaspoontomatopaste
1teaspoonfreshlemonjuice
1teaspoonchoppedfreshthyme
Koshersaltandfreshlygroundblackpepper
1. Before cooking the steaks, rinse the porcini in a large
bowl of cold water to remove dirt and sand. Lift the
porcinifromthebowlandtransfertoamicrowave-safe1quartmeasure.Addthechickenstockandmicrowaveon
high for 1 minute. Set aside in a warm spot while you
cookthesteaks.
2.Aftercookingthesteaks,pourofftheexcessfatfromthe
panandsetthepanaside.Pourtheporcini/chickenbroth
through a fine-mesh strainer into a small bowl, pressing
on the porcini with a spoon to extract as much liquid as
possible; reserve the liquid. Chop the porcini into rough
ẵ-toẳ-inchpiecesandreturntothesoakingliquid.
3.Returnthesteakpantomediumheat,addtheshallot,and
cook, stirring constantly with a wooden spoon, until
softened,about1minute.Add1tablespoonofbutterand
theflourandcook,stirring,for30seconds.Slowlywhisk
inthesoysauceandvermouth,thenwhiskintheporcini
and their liquid. Scrape up the browned bits on the
bottom of the pan with the spoon, then whisk in the
tomato paste. Increase the heat to high and simmer the
