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Spring King Shallot Wine Sauce
Created by AndrewM, Sunday, 01 December 2013


A full flavored sauce for poultry, seafood or pork.

  • 1/2 oz. home dried porcini
  • 1 large shallot, chopped
  • 2 T. extra virgin olive oil
  • 1 T. chopped fresh tarragon (or other fresh herb)
  • 1/2 t. kosher salt
  • 1/4 t. fresh ground pepper
  • 3/4 C. dry white wine
  1. Soak porcini in warm water until soft. Squeeze dry and chop. Reserve liquid for soups, etc.
  2. Sweat shallots in oil with salt over medium heat in a small deep sauce pan until translucent, 2-3 minutes.
  3. Add mushrooms, tarragon and pepper. Cook another 2 minutes.
  4. Add wine. Raise heat to high until simmering strongly, then reduce to medium and simmer another 2-3 minutes.
  5. Remove from heat. Use a stick blender until smooth. Add a bit more wine if the sauce is too thick. It should be the consistency of tomato sauce. Adjust seasonings.
Additional Tips

Home dried young porcini are required, not commercial earthy porcini. If you want a whiter sauce, use the whiter porcini flesh and remove the brown pores to use elsewhere.

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