Today we are preparing fresh porcini mushroom sauce together.
I love it, especially when paired with good tagliolini or fresh taglierini pasta.
Porcini, with the arrival of the autumn season, are the stars of many dishes that we can enjoy at home or in restaurants.
How satisfying it is to take a walk in the woods and find hidden among the leaves these little treasures that nature gives us.
Preparing this sauce will be simple and won’t take too much time in the kitchen.
A little effort that will give you a delicious and appetizing first course.
If you are looking for more delicious sauce recipes, check out these other recipes right below:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients
- 10.5 oz porcini mushrooms
- 2 tablespoons chopped parsley
- 0.7 oz extra virgin olive oil
- 1 tsp salt (adjust according to your usual salting preference)
- 2 cloves garlic
- 28 oz tomato puree
- 1/2 teaspoon sugar
Tools
For making the sauce, I used THE CASSEROLE you see below and that you have seen in the supporting photos of the recipe.
A casserole I use for many preparations. The sauce doesn’t stick, I also make béchamel with it, and it comes out great. I recommend it.
Below you will find all the information for a potential purchase or perhaps a gift.
Just click on the Amazon icon next to the product photo and follow the instructions.
- 1 Casserole
- 1 Knife
- 1 Cutting Board
Steps
First, clean the porcini mushrooms.
Please remember, mushrooms should not be put under water or rather, let me explain in detail.
I clean them with a damp cloth or damp paper towel.
I start from the top and then move on to the stem.
Then, with a pointed knife, remove any remaining dirt still stuck on.
If desired, the mushroom can be quickly rinsed under running water, but the step must be done quickly because mushrooms should not absorb water.
They get spoiled in taste and would release it in the casserole, making the sauce “watery.”
The damp cloth method may be more meticulous, but believe me, you’ll get good cleaning and great taste at the table.
Cut the mushrooms into medium-sized cubes and set aside.
Sauté the garlic cloves in extra virgin olive oil in a casserole.
After 4/5 minutes, add the mushroom cubes and briefly brown all the ingredients.
When the aroma of the mushrooms is released and the garlic is golden, add the tomato puree, chopped parsley, salt, and a pinch of sugar.
Add half a glass of hot water.
Let the sauce cook on low heat for about 40 minutes.
Once ready, serve the sauce with fresh taglierini, dry pasta, or meat ravioli. Whatever you like best.
Now enjoy this simple and tasty sauce.
Tips for Storing Fresh Porcini Mushroom Sauce
The fresh porcini mushroom sauce can be stored in the refrigerator in a covered glass container.
You can keep it for two or three days.
I often make it and portion it into two-serving containers and freeze it, considering all the ingredients used are fresh.
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