Chunky Mushroom Sauce

For pasta, steak, whatever stirs your imagination. From Food Everyday issue 9.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  ounce dried mushroom, rinsed
• 4  cups warm water
• 2  tablespoons olive oil
• 1  small onion, chopped finely
• 2  garlic cloves, minced
• 1 1⁄2 lbs  small white button mushrooms, halved
• 1⁄2 teaspoon dried thyme
• 1⁄2 cup dry sherry or 1⁄2 cup red wine
• 1  tablespoon tomato paste
• 1  teaspoon  balsamic vinegar
•  salt and pepper

Directions

1. Soak dried mushrooms in water for about 30 minute
2. Drain thoroughly, reserving liquid.
3. Chop roughly.
4. In a large skillet, heat oil.
5. Add onion, stirring occasionally, until soft, about 5 minute.
6. Then add garlic, stirring constantly. Heat until fragrant, about 30 seconds.
7. Add fresh mushrooms. Season with salt and pepper. Saute until juices are released, about 10 minutes.
8. Saute mushrooms at a higher temperature until juices evaporate and mushrooms brown, about 5 minutes.
9. Add dried mushrooms, thyme, sherry and tomato paste. Continue cooking until pan is dry, about 2 minutes.
10. Pour in reserved mushroom liquid. Simmer until sauce thickens, about 25 minutes.
11. Stir in the vinegar.
12. Enjoy!