This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
Q. Why did the mushroom go to the party?
A. Because he's a fungi!
Yes, this is an expensive sauce. An ounce of dried porcini will cost you about six dollars, which translates to about $1.50 per serving, but it is oh, so worth it (and so very, very easy to make). This is a rich, silky sauce that will make you a star at your next special occasion meal. Every now and then it is worth the splurge.
Butter is so wonderful. It is such a simple thing – fresh cream is churned, breaking up the fat globules that are normally suspended in water until the fat binds together trapping the water.
Butter in the U.S. must be at least 80% butter fat, with the remainder made up of water and milk solids. The quality of butter is rated by the USDA based on flavor, aroma, quality of cream, texture and then given the “Grade Shield” – either AA, A or B. Quality butters start with the best cream and you should look for only Grade AA butter.
There are now a number of butters in the market. Familiar butter like Land o’ Lakes is certainly very good quality and is very consistent. Both European and European style butters are now available in U.S. markets. These contain a higher percentage of butterfat (at least 82% but as high as 86% - 88%). This, combined with specialty cultures and churning methods, produces a smooth creamy, rich product.
While I have found the flavor of European butters to be excellent in sauces, using them is not critical. The recipes where using higher fat butters are more important are in baking, where the higher butterfat content makes better quality baked goods.
All of the recipes in this book, and recipes in general, call for unsalted butter. The amount of sodium in salted butter is minimal (a tablespoon has about 115 mg of sodium). There is, however, a variation in the amount of salt added by different dairies, so using unsalted butter lends reliability to your recipes. This is especially true in baking where it is important to control the amount of salt, since subtle changes in ingredients can make a major difference in the final product.
In short, I don’t have any salted butter in my fridge. Because I use butter sparingly in small amounts as a flavor enhancer, I do try to buy the highest quality European style butter.
1 tsp. unsalted butter = 36 calories, 4g fat, 2.5g sat fat, 1g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 11mg cholesterol
Servings = 4 | Serving size =3 Tablespoons
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make good leftovers.
|1 ounce||dried porcini mushrooms|
|fresh ground black pepper (to taste)|
|4 tsp||unsalted butter|
Place the water in a small saucepan over high heat.
Add the dried porcini.
When the water begins to boil reduce the heat to low.
Let the mushrooms steep in the warming water for 1 hour.
Remove the broth from the heat and pour into a fine mesh strainer over a bowl.
Set the mushrooms aside for another use (Porcini Mashed Potatoes are a great choice).
Gently pour the broth back into the saucepan. Leave the little bit of grit at the bottom of the bowl.
Return the broth to low heat and let reduce to 2/3 cup.
Add the salt and pepper.
Add the butter and whisk until smooth.
Serving size = about 3 Tablespoons
Servings = 4
Amount Per Serving
|Calories 43||Calories from Fat 24|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 2g||6%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 1g||3%|
|Vitamin A 2%||Vitamin C 1%|
|Calcium 0%||Iron 1%|
|Vitamin K 0 mcg||Potassium 110 mg|
|Magnesium 9 mg|