Makes 1-1/2 cups.
Ingredients
1/2 cup dried mushrooms (cepes or porcini are easiest to find in the grocery store)
2 tsp extra virgin olive oil
1 small onion, finely chopped
16 oz mixed fresh chopped mushrooms (cremini, shiitake, white button mushrooms)
1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
1/2 cup dry red wine
1 Tbsp cornstarch mixed with 2 Tbsp water
1/4 cup half & half or cream
Directions
Soak the dried mushrooms in 2 cups of boiling water for 30 minutes.
In a frying pan, heat the olive oil over low-medium heat. Sauté the onion for 2 minutes, until translucent. Add the fresh mushrooms, and continue to cook until most of the liquid has evaporated. Stir in the thyme and red wine, and let the mixture simmer.
Strain the liquid from the dried mushrooms, and add the liquid only to the pan (discard the mushrooms, or save for another use). Let the mixture simmer for 3-4 minutes.
Pour the cornstarch mixture into the simmering sauce, and stir until it thickens slightly. Then, add the half & half. Simmer, stirring frequently for a minute or two until all of the flavors combine. Season to taste with salt and pepper.
Serve warm, or let cool and refrigerate in an air-tight container for a few days.