Porcini Mushroom Sauce

• 2 tablespoons dried porcini mushrooms (about 1/8 ounce)
• 1/3 cup boiling water
• 2 teaspoons butter
• 1/4 cup finely chopped shallots
• 1/4 cup medium dry sherry
• 1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
• 1 tablespoon quick-mixing flour (such as Wondra or Pillsbury Shake and Blend)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

1. Combine mushrooms and boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving 1/4 cup liquid. Rinse and drain mushrooms; finely chop.
2. Melt butter in a small saucepan over medium heat. Add shallots; cook 3 minutes or until tender, stirring frequently. Add sherry; cook 1 minute. Add mushrooms, reserved mushroom liquid, stock, and thyme; bring to a boil. Reduce heat; simmer 10 minutes. Gradually add flour, stirring with a whisk. Bring to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Stir in salt and pepper.

porcini mushrooms, boiling water, butter, shallots, sherry, thyme, flour, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/porcini-mushroom-sauce (may not work)