MARSALA MUSHROOM SAUCE

Steps:

• Soak porcini mushrooms in one cup boiling water for 30 minutes. Remove mushrooms from water (retain water). Chop mushrooms.
• Heat oil in a large skillet over medium-high heat. Add white mushrooms and onion and season with salt and pepper. Saute until all liquid from the mushrooms has reduced and the mushrooms have browned. 10 to 15 minutes.
• Add the Marsala wine and bring to a rapid simmer. Continue to cook until Marsala is reduced by about 75%, 5 to 10 minutes.
• Add the porcini soaking liquid, return to a simmer, and reduce for 10 minutes.
• Stir in the tomatoes, heavy cream and chopped porcini mushrooms. Bring to a boil over high heat, reduce the heat to low, and simmer until thickened, about 10 minutes.