Some time ago I promised to pass on my favorite Italian recipes. Beginning today I will try to give you a new one every week.
I love this hearty mushroom sauce. It makes a rather large batch but that is okay since it is versatile--the perfect pasta sauce for cold winter nights, a great crostini spread or the base for hearty mushroom soup. Porcini mushrooms are both a delicacy and a staple of Tuscan cooking. They are prized when they are fresh but are readily available dried in Italian supermarkets. This recipe calls for dried porcini.* If you have difficulty obtaining them outside Italy you could use another type of dried mushroom or replace them with another cup of fresh mushrooms plus another half cup of bouillion.
It takes a little while to make but you should have enough for a big pot of pasta plus leftovers to freeze. I have kept it for up to a week in the refrigerator.
Thick Mushroom Sauce
Makes enough for two pounds of pasta.
About 1 c. dried porcini, cut in small pieces (I used a pair of scissors!)
1 cube porcini mushroom bouillon (or chicken bouillion)
1-1 1/2 c. boiling water
1/8 tsp. red pepper flakes
1 tbs. dried parsley (or use 1 1/2 tbs. fresh chopped parsley but add it at the very end)
In a small bowl combine above ingredients and let sit for at least 20 minutes. Stir to make sure the bouillon dissolves completely.
3/4 pound fresh mushrooms, preferably brown crimini or portobello mushrooms, grated or chopped in a food processor. Set aside.
1 tbs. butter
4-5 tbs. extra virgin olive oil
2 garlic cloves chopped finely
In a large saute pan, heat butter and oil on medium. Add garlic and saute for 1-2 minutes. Add chopped fresh mushrooms and mix well. Cook until mushroom liquid evaporates from pan. Add bowl of dried mushrooms, water, bouillon, etc. Turn heat up to med-high and cook for about 10 minutes. Most of the liquid should evaporate. If using fresh parsley add it just before you remove sauce from the heat.
If serving with pasta, time the cooking of the pasta (penne or rigatoni work well but I particularly like egg fettucine) so that both are done about the same time. Mix a couple of tablespoons of the pasta water with the sauce. Mix drained pasta with sauce and return to heat for about one minute. If the sauce is too thick add more olive oil. If desired, top with grated parmigiano cheese.
For crostini spread, cook mushroom mixture a little longer, until it is pretty dry but not so long that it starts to stick to the pan. It will get thicker as it cools. Serve with toasted bread rounds that have been brushed with olive oil. It is also good with whole wheat melba toast.
For mushroom soup add cream or milk when mixture is still very runny. Let simmer 10 minutes. Add fresh parsley just before serving.
Buon appetito!
*Dried porcini mushrooms are something I always bring back from Italy. They also make a great gift for foodies as they are light and much cheaper in Italy than in the U.S. Be sure and buy them at a regular grocery store. The tourist shops always charge premium prices.
