Source: dLife

A rich tasting but very low fat sauce made with mushrooms and herbs.

Servings

2 cup cold water , boiling
0.5 oz dried porcini mushrooms
2 cup fresh chopped onion
1 tsp vegetable oil
4 cup fresh mushrooms , stemmed and sliced
1 bay leaves
0.25 tsp dried marjoram
0.25 tsp dried basil
0.25 tsp dried rosemary
0.25 tsp ground thyme
0.25 tsp ground sage leaves
0.5 cup cooking sherry
1 tsp salt

1 Pour the boiling water over the dried mushrooms and set aside to soak for at least 30 minutes.
2 Remove the mushrooms from the soaking liquid. Cut off and discard any tough stems and then slice or chop the mushrooms. Reserve the mushrooms and liquid separately.
3 In a saucepan, combine the onions and oil. Saute the onions on medium low heat for 10 minutes, stirring regularly.
4 Add the fresh mushrooms, raise the heat, and stir until the mushrooms begin to release their juices, about 3 minutes.
5 Add the bay leaf, herbs, sherry, salt, and the reserved dried mushrooms and their soaking liquid.
6 Cover and simmer for about 15 minutes, until the mushrooms are tender, stirring the sauce occasionally and adding a little water if needed.
7 Uncover and simmer for a few minutes to reduce the sauce. Discard the bay leaf before serving.

Serve this sauce on pasta or fish, or use it as a gravy on steamed vegetables, mashed potatoes, or simple grains.