Dried Mushroom Puree

• 1 ounce dried porcini (about 1/2 cup loosely packed)
• Salt and freshly ground black pepper

1. Combine the mushrooms with 2 1/2 cups of water in a 4- or 6-cup saucepan and turn the heat to medium-high.
2. Bring to a boil, then adjust the heat so the mixture simmers gently.
3. Cook until the mushrooms are tender, about 15 minutes.
4. Remove the mushrooms with a slotted spoon and put in a blender.
5. Strain the liquid through a paper towel put in a sieve or through a couple of layers of cheesecloth; there will be about 1 cup.
6. Add most of the liquid to the mushrooms and puree, adding the remaining liquid if necessary to allow the machine to do its work.
7. Season to taste with salt and pepper and serve or cover and refrigerate for up to a couple of days.
8. While the basic sauce mushroom, salt, pepper, and water is surprisingly complex, you can give it additional depth by adding oneor allof the following to the blender during step 2:
9. A peeled shallot or small garlic clove
10. 1 teaspoon or more fresh thyme leaves (or 1/2 teaspoon dried)
11. 1 tablespoon or more port, tomato paste, or soy sauce In each case, be sure to taste the puree before you remove it from the blender; the mushroom flavor is so strong that it may take a relatively large quantity of a complementary ingredient to make an impression.

porcini, salt

Taken from www.epicurious.com/recipes/food/views/dried-mushroom-puree-386796 (may not work)