Porcini Bone Marrow Sauce Recipe

Preparation

1. 1

   Soak the Porcini Mushrooms

   In a bowl, soak the dried porcini mushrooms in warm water for about 30 minutes until they are rehydrated. Drain and chop them finely, reserving the soaking liquid.

2. 2

   Prepare the Bone Marrow

   Preheat the oven to 400°F (200°C). Place the pieces of bone marrow upright in a roasting pan. Season with salt and pepper. Roast in the oven for about 15-20 minutes, until the marrow is soft and begins to bubble.

3. 3

   Sauté Aromatics

   In a skillet, heat the olive oil over medium heat. Add finely chopped shallots and minced garlic. Sauté until they are translucent and fragrant, about 3-4 minutes.

4. 4

   Combine Ingredients

   Add the chopped porcini mushrooms and fresh thyme to the skillet. Pour in the beef or chicken stock, including the reserved porcini soaking liquid (careful to avoid any grit at the bottom). Bring to a simmer.

5. 5

   Add Bone Marrow

   Once the sauce has simmered for about 10 minutes, add the roasted bone marrow to the skillet, stirring gently to combine. Let it simmer for an additional 5-10 minutes to allow flavors to meld.

6. 6

   Season the Sauce

   Taste the sauce and adjust seasoning with additional sea salt and black pepper, if necessary.

7. 7

   Serve

   Ladle the porcini bone marrow sauce over your choice of protein or pasta and garnish with chopped fresh parsley before serving.