Porcini Mushroom and Roasted Tomato Beurre Monte Sauce
- Nikki Pettineo
- Apr 16
- 2 min read
Serves 2
Shallots, small dice | 1/4 cup |
Porcini mushroom, dried and rinsed | 1 cup |
Marsala wine | 1/4 cup |
Chicken Stock, unsalted | 1 1/2 cup |
Grape tomatoes | 1 cup |
Garlic, minced | 2 cloves |
Olive oil | 3 Tablespoons |
Butter, unsalted, ice cold cubes | 6 Tablespoons |
Chives, chopped | 3 Tablespoons |
Avocado oil | 2 Tablespoons |
Pro Seasoning All Purpose | To taste |
Pro Seasoning Aleppo Pepper | 1-2 teaspoon |
Boiled pasta, strained | 1/2 pound |
Method of prep:
Preheat a 2 quart saucepan over medium heat. Add olive oil to the pan. Add half of the shallots to the pan and sweat them for 1-2 minutes over low heat. Add garlic to the pan and stir for 30 seconds. Next, add the Marsala wine and reduce by half. Now add the porcini mushrooms and the chicken stock. Reduce the liquid while stirring by half.
While the liquid is reducing, preheat a skillet over medium high heat. Add avocado oil to the pan. Once the pan is slightly smoking, add the grape tomatoes and blister them for 1 minute. We don't want the tomatoes to cook to mush, just add some color to them. Season with a pinch of Pro Seasoning All Purpose and set aside.
Strain the mushroom broth and reserve the mushrooms and broth in separate bowls. Chop the mushrooms for use in the sauce.
Preheat the same pan you used to blister the tomatoes over medium heat. Add 1 Tablespoon of butter and the rest of the shallots. Sweat the shallots of 1 minute. Add half of the tomatoes, all of the mushrooms, Aleppo pepper, and 1 cup of the broth to the pan. Stir and bring to a boil. Remove pan from heat and allow to cool for 1 minute.
Now comes the "beurre monte" part. Whisk in ice cold butter cubes one at a time until fully incorporated into the sauce. Do not set the sauce on heat! This will break the sauce, resulting in a greasy broken mess. Toss boiled pasta into the sauce. Garnish with chives and the rest of the roasted tomatoes.
Comments