Mushroom Sauce

1 pound and 1/4 cup crimini mushrooms
2 cloves garlic
1 teaspoon red pepper flakes
Salt
1 package dried porcini mushrooms
2 cups chicken stock
White wine
Olive oil
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Soak the dried mushrooms in 1 oz of water to rehydrate; save the liquid.

Drizzle some olive oil in a sauce pan, add garlic (use a garlic press), pepper flakes and crimini mushrooms.  Add salt.  Saute mixture, adding rehydrated mushrooms.  When mushrooms are tender, add white wine to deglaze the pan.  Add part of the mushroom liquid and the chicken stock.  Simmer to reduce the liquids down and thicken up the sauce a bit.  Enjoy with potato gnocchi or any pasta of your choice.