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| 1/2 x ca. 30 g | Dried porcini; morel, or shiitake |
| | mushrooms |
| 1 Tasse | water boiling |
| 1/4 Tasse | Dry vermouth or dry sherry |
| 2 Tasse | Chicken stock or veal stock; or canned chicken |
| | Broth |
| 2 Esslöffel | Olive oil; plus 1/4 to 1/2 cup |
| | olive oil |
| 3/4 x ca. 450 g | Fresh medium-sized mushrooms; sliced |
| 1 Esslöffel | Minced shallots or garlic |
| 2 Esslöffel | Red wine vinegar or more to taste |
| 1 Esslöffel | balsamic vinegar |
| | salt |
| | black pepper freshly ground |
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Place the dried mushrooms in a glass measuring cup or bowl. Add enough boiling water to cover and soak for at least 30 minutes.
Remove the soaked mushrooms with a slotted spoon. Chop them and set them aside. Carefully pour the soaking liquid into a saucepan, leaving the last bit of liquid and any grit behind. Add the vermouth or sherry and the chicken or veal stock and bring to a boil. Continue to boil until the flavors are concentrated and the sauce is reduced about 1/2 cup. Set aside while you cook the mushrooms.
Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fresh mushrooms and shallots or garlic and cook and stir for 2 to 3 minutes. Put in the reserved dried mushrooms and continue to cook for 2 to 3 minutes more. If any liquid accumulates in the skillet, pour it into the saucepan with the reduced sauce. Boil the sauce briefly, if you wish, to intensify the flavors further.
Pour the reduced sauce over the mushrooms and add both vinegars. Using a whisk, beat in enough of the remaining oil to form a slightly thick, homogenous vinaigrette. Taste for salt and pepper and red wine vinegar and serve with steak.
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