Porcini sauce

3/4 oz dried porcini mushrooms (about 3/4 cup)
2 C vegetable broth (homemade or canned)
4 T butter
1 1/2 C dry red or white wine
1 T Madeira wine or brandy
1 T whipping cream
Salt and freshly ground black pepper
Put porcini in sauce pan with broth and bring to boil; remove from heat and leave to soak 1 hour or overnight. Strain stock into bowl through strainer or cheesecloth. Chop porcini finely by hand or food processor. Melt butter in a med. saucepan and add porcini, cook over low heat 5 minutes, then add liquid along with red wine. Bring to a boil and then simmer several minutes until it is reduced by half. Stir in Madeira and cream, season to taste with salt and pepper.
Note: Try Italian markets for the mushrooms.