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162
162
Mushroom Jus
Soak the dry porcini in hot water until hydrated.
¼ cup dry porcini
Heat the oil in a heavy-bottom pot over high heat. Add
the onions and reduce heat to medium. When the on-
ions begin to brown lightly, begin stirring frequently
with a wooden spoon, scraping the bottom to loosen
up any browned bits and redistribute into the onions.
Occasionally add a few tablespoons of water and scrape
the bottom to completely deglaze.
1 cup hot water
3 tablespoons canola oil
2 cups yellow onions, julienned
2 cloves garlic, chopped
6 cups assorted mushrooms,
sliced
¼ cup tomato paste
1 cup sherry wine
Once the onions are golden brown, about 20 minutes,
add the garlic and assorted mushrooms. Cook until the
mushrooms have given up all of their liquid and begin
to caramelize (this takes about 10 minutes).
6 cups water
10 sprigs thyme
1 tablespoon soy sauce
Add the tomato paste and cook about 5 minutes more
or until it begins to caramelize on the bottom of the
pan. Immediately add the sherry wine and porcinis
with their liquid, being careful not to include the sedi-
ment at the bottom. Scrape the bottom of the pan with
a wooden spoon and deglaze again, allowing the sherry
and porcini liquid to reduce until almost dry. Add the
water and thyme and bring to a simmer for 45 minutes.
Strain liquid through a fine chinois and add soy sauce.
.
YIELD
,
4 cups
