- 1 cup chicken or vegetable stock
- ½ ounce dried porcini mushrooms (if dried porcini are not available other dried mushrooms will work)
- 2 cups Sparkling Wine
- ⅓ cup shallots, minced
- ¼ cup butter to add to the sparkling wine
- 3 tbsp butter for the roux
- 3 tbsp flour
- Salt to taste
To rehydrate the dried mushrooms: To a medium sized pot add the stock and dried mushrooms. Cover and bring to a boil, then reduce heat to its lowest setting.In another medium sized pot, pour the sparkling wine over the shallots and bring to a rolling boil. Continue to boil until the wine is reduced to 3/4 of a cup.Remove from the heat and wait until the wine stops simmering, then whisk in 1/4 cup of butter, a little at a time.Make roux with butter and flour:Heat 3 Tbsp butter in a separate saucepan over medium-high heat. When the butter is melted, add the flour and stir well to combine. Stirring constantly, cook this roux for 3-4 minutes.Add the hot stock (along with the mushrooms) to the roux slowly. Be careful as it will spit at first, keep pouring in the stock and stirring until it turns into a silky sauce.Turn the heat off and whisk in the sparkling wine and shallot mixture into the sauce until well combined.Place a fine mesh sieve over a bowl and pour the sauce into the sieve, using a spatula to stir and separate the mushrooms and shallots from the sauce. Salt to taste and keep warm until you need it. Be careful not to boil the sauce or it may separate.
