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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