How convenient is mushroom sauce in jar cooking! A recipe that cooks in just a few minutes in the microwave and keeps in the refrigerator for 15 days, like the sausage and mushroom sauce in jar cooking.
Delicious for dressing our main courses, to use as a base for scallops or to top bruschetta. Also known as woodcutter’s sauce, the porcini mushroom sauce in jar cooking, will have an amplified, rich, and full-bodied flavor.
I used the recipe I’ve always prepared at home, but if you prefer, you can enrich it with diced pancetta or strips of speck. I prefer this vegetarian version. Now, ready, jars, and let’s prepare the best mushroom sauce in jar cooking there is!
also try these recipes:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Microwave, Jar Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 92.55 (Kcal)
- Carbohydrates 5.70 (g) of which sugars 1.22 (g)
- Proteins 4.31 (g)
- Fat 6.00 (g) of which saturated 0.70 (g)of which unsaturated 0.13 (g)
- Fibers 2.91 (g)
- Sodium 243.49 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Shopping list for mushroom sauce in a jar
- 5.3 oz porcini mushrooms (also frozen)
- a quarter onion
- 6.8 fl oz tomato pulp
- 1 tsp stock cube (vegetable)
- 1 sprig parsley
- 1 tbsp extra virgin olive oil
- 1 pinch salt (optional)
What you need to make mushroom sauce in jar cooking
- 1 Microwave Oven
- 1 Jar 500 ml with thick gasket
- 1 Small Bowl
How to make mushroom sauce in jar cooking?
Thaw the porcini mushrooms for 10 minutes. Meanwhile, finely slice the onion and place it in a glass bowl. Season it with the oil and sauté it for one minute in the microwave. Wash and chop the parsley.
Distribute the sautéed onion in the jar and add the tomato pulp, mushrooms, stock cube, and parsley. Mix and add salt only if the stock cube contains little. Clean the rim of the jar, close, and clamp. Set the microwave to your power (I use 600 watts), for 6 minutes, insert the jar, and start cooking. At the end, remove the jar from the microwave and let it rest closed for an hour.
The mushroom sauce in jar cooking will gently continue to cook, becoming creamy and very tasty. Once cold, you can store it in the fridge and consume it within 15 days. To remove the vacuum seal from the jar and simultaneously heat the sauce, just unclamp, place the jar in the microwave, and start for 3 minutes with the defrost function and about 3 minutes at your power. The steam pressure will open the jar. Tips: the defrost function is used to bring the jar back to room temperature and avoid thermal excursions in the glass. For a more intense flavor, add 0.7 oz of diced smoked pancetta to the onion, reducing the oil to a teaspoon.
Rosella advises…
Tips: the defrost function is used to bring the jar to room temperature and avoid thermal excursions in the glass. For a more intense flavor, add 0.7 oz of diced smoked pancetta to the onion, reducing the oil to a teaspoon.
Also try other sauces and jar cooking recipes.
