PORCINI RED WINE SAUCE

After steeping in red wine, dried porcini come to life in this hearty,rich tomato sauce. The meaty cremini mushrooms add structure to the elegant and tasty sauce, which you can serve on roasted lamb, pork, or beef as well as on pasta.

MAKES: ABOUT 5 Cups

INGREDIENTS:

• 1 cup full-bodied red wine (such as Chianti, Zinfandel, or Barolo)
• 4 ounces dried porcini mushrooms
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 large onion, finely chopped
• 1 pound cremini mushrooms, quartered
• One 28-ounce can tomato puree
• ½ cup finely chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS:

1. In a small bowl, pour the wine over the porcini and set aside to soften.
2. In the pressure cooker, heat the oil over medium-high heat.Add the garlic and onion and sauté for 2 minutes to soften the onion.
3. Remove the softened porcini from the wine and coarsely chop. Add the porcini and wine, the cremini mushrooms, and the tomato puree to the pot, stirring to blend.
4. Lock the lid in place and cook at high pressure for 4 minutes.
5. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
6. Stir in the parsley and taste the sauce for seasoning. Add salt and pepper if necessary.
7. The sauce can be stored in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 2 months