(makes approx 8 oz.)

1 oz. dry porcini mushrooms
3/4 cup port wine
1 tsp. clarified butter
2 tbsp. finely diced shallots
4 oz. Glace de Veau Roasted Veal Stock Reduction
Salt and black pepper, to taste
2 tbsp. unsalted butter
Salt and pepper, to taste

SOAK porcini mushrooms in port wine.

SWEAT shallots in butter in a saucepan. Strain porcini mushrooms, reserving port wine. Dice mushrooms; add to shallots along with reserved port wine. Reduce by 50%.

STIR in Glace de Veau Roasted Veal Stock Reduction. Season to taste with salt and pepper. Finish sauce by stirring in butter.