Chunky Mushroom Sauce - cooking recipe

Ingredients

1 ounce dried mushroom, rinsed
4 cups warm water
2 tablespoons olive oil
1 small onion, chopped finely
2 garlic cloves, minced
1 1/2 lbs small white button mushrooms, halved
1/2 teaspoon dried thyme
1/2 cup dry sherry or 1/2 cup red wine
1 tablespoon tomato paste
1 teaspoon balsamic vinegar
salt and pepper

Preparation

Soak dried mushrooms in water for about 30 minute
Drain thoroughly, reserving liquid.
Chop roughly.
In a large skillet, heat oil.
Add onion, stirring occasionally, until soft, about 5 minute.
Then add garlic, stirring constantly. Heat until fragrant, about 30 seconds.
Add fresh mushrooms. Season with salt and pepper. Saute until juices are released, about 10 minutes.
Saute mushrooms at a higher temperature until juices evaporate and mushrooms brown, about 5 minutes.
Add dried mushrooms, thyme, sherry and tomato paste. Continue cooking until pan is dry, about 2 minutes.
Pour in reserved mushroom liquid. Simmer until sauce thickens, about 25 minutes.
Stir in the vinegar.
Enjoy!