Mushroom Reduction

Ingredients

• 300 g cremini mushrooms, thinly sliced
• 15 g dried porcini
• 250 ml hot water
• 1 tbsp olive oil
• 1 shallot, minced
• 1 garlic clove, minced
• 60 ml dry Madeira or dry white wine
• 400 ml unsalted vegetable stock
• 2 thyme sprigs
• 20 g cold unsalted butter, optional
• Salt and black pepper, to taste

Measures: 1 tbsp = 15 ml; 1 tsp = 5 ml. Yields are approximate. Pan width and heat affect reduction time; the texture gets the final vote.

Method

1. Soak

   Cover porcini with hot water for 20 minutes. Lift out and chop. Filter the soaking liquid through a coffee filter or a fine sieve lined with paper towel; grit is not texture.

2. Brown

   Heat oil in a wide pan. Cook cremini over medium-high heat until moisture evaporates and the mushrooms brown, about 10–12 minutes. Add shallot for 2 minutes and garlic for 30 seconds.

3. Reduce

   Add wine off heat, then simmer until nearly gone. Add porcini, filtered soaking liquid, stock, and thyme. Simmer 15–20 minutes until liquid is concentrated.

4. Strain and finish

   Strain, reserving cooked mushrooms for another use. Reduce the liquid to about 250 ml if needed. Remove from heat, whisk in optional butter, and season.

Storage and reheating

Cool promptly in shallow containers and refrigerate within 2 hours (1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder for 3–4 days, or freeze in portions. Bring reheated cooked sauces to a rolling boil; for butter-finished sauces, ideally store the base and add fresh butter after reheating. Cream sauces may separate after freezing. Storage and handling reference.