Mushroom Sherry

Use this condiment to deglaze pans and excite sautés. Drizzle it into bean soups, other stews and even stir-fries.

Using dried porcini gives the sherry a pronounced smoky flavor.

Dried cepes produce a more mellow flavor.

½ ounce of dried mushrooms of your choice
2 cups of a very good quality of dry sherry (The quality of sherry great influences the finished condiment.)

Brush the mushrooms as clean as possible.

Place the mushrooms in a clean 2 or 3 cup glass or ceramic bottle or jug that has a tight fitting lid. Place the mushrooms in the container and pour the sherry over them.

Close the container and shake it a few times to evenly wet the mushrooms.

Let this mixture stand in a dark cool place for 3 weeks. Carefully shake the battle every 2 or 3 days.

Filter out the mushrooms and any grit.