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Porcini-Shiitake Mushroom Sauce

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I used to shop like I’m French. So what does that mean?

Well, the French shop daily not weekly like us Americans. That way they get the freshest food. Oftentimes they go to more than one shop, too.  They might go to a meat market, a vegetable shop and then the bakery. My way of shopping like the French used to be like this: I decide by about 2:30 in the afternoon what I am hungry for and then I take a break from my day and run to the grocery store to buy the fixin’s for the meal I'm going to make that night. Because I'm only buying for one meal my list is short and it doesn't take me very long. Now, because of the risk of exposure, I am going to the store a lot less often. I am shopping about every 7 to 10 days.

I thought you might be interested in how I put together my menu and my grocery list...

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Porcini-Shiitake Mushroom Sauce

This is true gourmet cooking that’s simple. Porcini mushrooms pack so much punch they are almost as decadent as morels. This sauce is rich –- for sure.

I serve it on steak or it would make an amazing omelet. You could stuff your omelet with it or serve it like a sauce on top of the omelet.

Porcinis are not often available fresh. If you go to a high-end grocery like Whole Foods they will have them dried. Just ask the produce worker to help you find them.



1/3 cup of dried porcini mushrooms.
4 oz of shiitake mushrooms. Trim off the stems. (If you don’t want to use shiitake you can use others like button mushrooms or cremini. Wash and slice or cut them into quarters).
3 Tbl butter
1 shallot, minced
4 cloves of garlic, minced (jar garlic will work)
1 cup of beef broth
½ cup of whipping cream
½ tsp of dried thyme
Sea salt and pepper to taste


First thing you need to do is re-hydrate your porcinis. Put them in a small bowl. Cover them with warm to hot water. Stir them up so they are all covered. Let sit 30 minutes. Or even longer.

Drain them and press them between paper towels to get much of the moisture out of them. Then dice them up.

Melt the butter in a medium saute pan. Put in the mushrooms, garlic and shallot. Cook for a few minutes, stirring regularly until they are loosened. Add the broth and reduce on medium high until you have about a half cup of liquid left. Stir in the cream, thyme, sea salt and pepper. Stir regularly until the cream thickens and the sauce is brown and lovely.

Serve warm.




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