Wild Mushroom Mascarpone Sauce

Submitted by: Lynette Bigoness

Ingredients:
1 cup Low sodium chicken broth
1 oz Dried porcini mushrooms
4 T Unsalted butter
1 3.5 oz pkg shitake mushrooms, stems removed, sliced
1 med Leek, white and tender green, washed, chopped
1 t Fresh thyme
¼ cup Brandy
1/2 cup Mascarpone
½ cup Heavy whipping cream
2 T Minced chives
Salt and pepper to taste

Directions:
1. In small saucepan bring chicken broth to a boil; add porcini, cover and allow to sit 30 minutes to rehydrate. Drain porcini, reserving liquid. Finely chop porcini.
2. Melt butter in small skillet, add leeks, porcini, shitake mushrooms and thyme. Saute' 3 - 4 minutes. Add brandy and ½ cup of reserved porcini liquid, boil over high heat until most of liquid is evaporated, about 8 - 10 minutes.
3. Add mascarpone, stirring until melted. Add cream, season with salt and pepper. Simmer over low heat until slightly thickened, about 5 - 7 minutes. Stir in chives.