Provided by: Chef Tom Valenti
Heat 2 tablespoons butter in a sauté pan, add the garlic and portobello, and sauté until soft. Bring the broth to a boil in a saucepan, and reduce by a quarter. Remove from the heat and add the ground porcini.
Mix the flour and 4 tablespoons water in a bowl, stirring until combined. Add the sautéed mushrooms and flour to the porcini broth, set the saucepan over low heat, and stir until the broth thickens. Stir in the remaining butter just before serving.(Published 2001)