Hunter's sauce with porcini mushrooms and mushrooms

Ingredients for 1 servings:

• 600 g mushrooms, brown
• 20 g porcini mushrooms, dried
• 1 onion(s), finely diced
• 2 cloves garlic, finely chopped
• butter
• 1 shot of white wine, e.g. Riesling
• 1 dash of cream
• 400 ml jus (gravy), brown
• salt and pepper
• Marsala
• Cornstarch, if needed

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

Clean the mushrooms and cut into thick slices. Soak the porcini mushrooms in cold water for about 1 hour. In another saucepan, melt a little butter over medium heat. Sauté the garlic and onion in it. Add the mushrooms, increase the heat slightly, and sauté the mushrooms. Deglaze with white wine and allow to reduce almost completely. Top up with the meat gravy. Add the drained porcini mushrooms and Marsala. Season with salt and pepper. Reduce to low heat until the sauce and mushrooms are evenly distributed. Add the cream. If desired, thicken the sauce with a little cornstarch and season again with salt, pepper, and Marsala. This hunter’s sauce is delicious with veal escalope and crispy fried potatoes.