Mushroom Sauce

• 1/2 c. dried porcini mushrooms
• 2 1/2 c. water
• 1/3 c. minced onions
• 1/2 c. water
• 1/2 tsp. salt
• 1/2 tsp. maple syrup
• 1 pinch black pepper
• 1 tsp. parsley
• 1 T. cornstarch
• 2 T. water

Place the mushrooms in 2 1/2 cups water in a saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the mushrooms with a slotted spoon and rinse. Chop them finely and reserve them for the sauce. Strain the mushroom extract.

Combine the onions, 1/2 cup water, salt, syrup, pepper and parsley in a saucepan. Cover and simmer over medium heat for 5 minutes. Add the mushroom extract and chopped mushrooms and bring to a boil. Mix the cornstarch and 2 tablespoons water. Add the cornstarch mixture to the saucepan and cook and stir until thickened. Taste for seasoning.

• Yields: 3 cups sauce
• Preparation Time: 30 minutes