Porcini Mushroom Sauce

Finely chop the shallot.

In a pan, heat the butter and olive oil over medium heat.

Add the finely chopped shallot and sauté until soft and translucent.

Rinse the dried porcini mushrooms in hot water, then slice them thinly.

Add the sliced porcini to the pan with the shallots and cook for about 10 minutes, stirring occasionally.

Dilute the tomato paste in a little hot water or stock and add it to the pan, mixing well.

If you'd like, add some tomato passata or tinned chopped tomatoes and mix thoroughly.

Cook for another 20-30 minutes on low heat, stirring occasionally until the sauce has thickened and absorbed all the flavors.