Porcini Mushroom and Port Wine Sauce

(makes approx. 8 oz.)

• 1 oz.  Dry Porcini Mushrooms
• 3/4 cup  Port Wine
• 2 tbsp.  Finely Diced Shallots
• Salt and Black Pepper, to Taste
• 2 tbsp.  Unsalted Butter

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%. Season with sea salt and cracked pepper. Serve over your favorite meats, chicken thighs or as a stand alone sauce for tortellini.