Porcini Worcestershire Sauce

• 1 tablespoon canola oil
• 1/2 small onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 ounce dried porcini mushrooms, wiped of grit
• 1/2 navel orange, coarsely chopped (skin, pith, fruit, and all)
• 2 tablespoons tamarind paste or pulp
• One 10-ounce bottle Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Put a medium nonreactive pot over medium heat and add the oil.
2. When the oil is hot, add the onion and garlic; cook, stirring, for a couple of minutes to soften.
3. Add the porcini and orange.
4. Cook and stir until the porcini begin to soften, about 4 minutes.
5. Stir in the tamarind, Worcestershire, 3/4 cup water, the salt, and pepper.
6. Reduce the heat to low, cover, and simmer for 20 minutes, until everything is soft.
7. Puree with an immersion blender or carefully transfer to a standard blender.
8. Serve at room temperature.
9. Store covered in the fridge for up to 6 months.

canola oil, onion, garlic, porcini mushrooms, orange, tamarind paste, worcestershire sauce, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/porcini-worcestershire-sauce-377826 (may not work)