Porcini Mushroom Sauce
A traditional Italian recipe for a rich and flavourful sauce made with dried porcini mushrooms.
Ingredients
- 1 small shallot, very finely chopped
- 14 g unsalted butter (but slightly salted is ok)
- 2 or 3 tablespoons of extra virgin olive oil (or good olive oil)
- 25 grams dried porcini mushrooms
- 1 -2 tablespoons of tomato paste diluted in a little hot water or stock (I sometimes add a pinch of sugar)
- Some tomato passata, or even tinned chopped tomatoes
Instructions
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Finely chop the shallot.
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In a pan, heat the butter and olive oil over medium heat.
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Add the finely chopped shallot and sauté until soft and translucent.
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Rinse the dried porcini mushrooms in hot water, then slice them thinly.
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Add the sliced porcini to the pan with the shallots and cook for about 10 minutes, stirring occasionally.
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Dilute the tomato paste in a little hot water or stock and add it to the pan, mixing well.
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If you'd like, add some tomato passata or tinned chopped tomatoes and mix thoroughly.
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Cook for another 20-30 minutes on low heat, stirring occasionally until the sauce has thickened and absorbed all the flavours.
Notes
Committed to this collection by the hand of Hunter.
