Mushroom Sauce.
Do you know those recipes that save your dinner and fill the house with aroma? Well, this sauce is just like that. It’s disarmingly simple, but when you serve it, it always impresses. I love it because it goes well with everything: whether you want a quick pasta dish or to enrich a somewhat plain slice of meat, it solves everything. Let’s start cooking together.
Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for the Mushroom Sauce
- 24.7 oz tomato puree
- 10.6 oz champignon mushrooms
- 1 carrot
- 1 celery stalk
- 1 shallot
- to taste salt
- to taste extra virgin olive oil
Steps for the Mushroom Sauce
I used fresh champignon mushrooms, already cleaned and sliced.
Chop the vegetables (carrot, celery, and shallot) and place in a pan with the oil.
Sauté on low heat for a few minutes, add the mushrooms and deglaze with half a cup of water.
After a few minutes, add the tomato puree and salt.
Cook on medium heat with a lid for about 25 minutes and then 10 minutes without the lid.
The mushroom sauce is ready to be enjoyed. I hope you liked this recipe, see you next time.
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Storage
In the refrigerator, it keeps well for 2 or 3 days. The important thing is to put it in a airtight glass container, but wait until it’s completely cold before sealing and storing it.
If you made a lot, you can easily freeze it. I suggest dividing it into small portions (perhaps using cups or food bags), so you’ll have a ready dose for the next pasta. In the freezer, it lasts up to 3 months.
When it’s time to eat it, just heat it directly in a pan with a splash of water or milk to revive the creaminess. It will be perfect, as if you just made it!
