An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 2 1/2 pounds mixed mushrooms such as cremini, shitake, white button, etc.
- 1/2 cup dried porcini mushrooms
- 1/4 cup extra virgin olive oil
- 2 shallots, peeled and minced
- 2/3 cup white wine
- 2 pints cherry tomatoes
- 1/2 cup tomato puree
- 6 cloves garlic, peeled and minced
- 1/4 cup fresh Italian parsley, stemmed and minced
- Salt and pepper
Directions
1.
Place
the
dried
porcini
mushrooms
in a
mixing
bowl
and
pour
1
1/2
cups
of
water
over
the
mushrooms.
Set
the
bowl
aside
for
20 -
40
minutes
to
allow
the
porcinis
to
rehydrate.
2.
In
the
meantime,
prepare
the
rest
of
the
ingredients
for
the
sauce
by
first
rinsing
the
mushrooms
and
removing
the
woody
stems.
Slice
the
mushrooms
and
set
them
aside.
3.
In a
large
sauté
pan
over
medium
heat,
add
the
olive
oil,
minced
garlic
and
minced
shallots.
Sauté
the
ingredients
for
3 -
4
minutes
or
until
the
shallots
begin
to
soften
and
the
garlic
is
fragrant
and
just
begins
to
brown.
4.
Once
the
porcini
mushrooms
have
finished
soaking,
strain
them
from
the
water
and
add
them
to
the
sauté
pan
along
with
the
sliced
mushrooms.
Set
the
soaking
water
aside;
you
will
use
it
later
for
the
sauce.
Sauté
the
mushrooms,
garlic
and
shallots
for
5 -
7
minutes
or
until
the
mushrooms
begin
to
brown
and
a
golden
crust
begins
to
form
on
the
bottom
of
the
pan.
5.
At
that
point,
add
the
white
wine
to
the
pan
and
scrape
the
bottom
of
the
pan
with
a
wooden
spoon
to
dissolve
the
browned
bits
on
the
bottom
of
the
pan
into
the
mushrooms
and
the
cooking
liquid.
6.
Add
the
cherry
tomatoes
and
tomato
puree
to
the
sauté
pan
along
with
the
water
you
used
to
soak
the
mushrooms.
Stir
the
ingredients
in
the
pan
well
and
bring
the
pan
to a
high
simmer.
At
that
point,
lower
the
heat
to
medium,
cover
the
pan
and
continue
to
simmer
for
15
minutes,
stirring
occasionally.
7.
While
simmering,
if
the
sauce
becomes
too
dry,
add
1/4
to
1/2
cup
water
to
the
pan
as
needed
until
you
reach
your
desired
consistency.
8.
After
15
minutes,
taste
the
sauce
and
add
salt
and
pepper
to
your
taste.
Add
the
minced
parsley
to
the
sauce
and
stir
well.
9.
Cover
the
pan
again
and
continue
simmering
for
another
15 -
20
minutes.
10.
If
the
sauce
is
too
thin
for
your
taste,
5
minutes
prior
to
the
sauce
being
finished,
uncover
the
pan
and
raise
the
heat
to
high.
Bring
the
sauce
to a
high
simmer
and
continue
cooking,
stirring
and
watching
carefully
to
ensure
the
sauce
doesn't
begin
to
stick
and
burn
to
the
bottom
of
the
pan.
Continue
simmering
until
the
sauce
reaches
your
desired
consistency.
11.
When
the
sauce
is
finished
cooking,
remove
it
from
the
heat
and
serve
it
over
your
favorite
pasta
or
polenta.
Once
cooled,
you
can
also
use
it
as a
filling
for
vegetarian
lasagna.
