September and October, mushroom season, and those passionate about it never return home with an empty basket. Porcini mushrooms are delicious cooked breaded and fried or with potatoes or in a risotto, but they are also excellent for a good sauce. For the best result, they must be healthy, firm, and cleaned of dirt with paper and brush without using water. Now let’s prepare the Fresh Porcini Mushroom Sauce.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn
- Energy 181.82 (Kcal)
- Carbohydrates 9.19 (g) of which sugars 1.29 (g)
- Proteins 6.31 (g)
- Fat 12.96 (g) of which saturated 1.73 (g)of which unsaturated 0.23 (g)
- Fibers 4.65 (g)
- Sodium 566.35 (mg)
Indicative values for a portion of 115 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
Ingredients
- 3 porcini mushrooms (fresh)
- 2 sprigs rosemary
- 1 clove garlic
- 2 leaves bay leaf
- 2 tbsp dry white wine
- 2 cups tomato sauce
- 3 tbsp extra virgin olive oil
- 1 tsp fine salt
Tools
- Paper Towels
- Brush
- Cutting Board
- Knife
- Earthenware Pot
- Wooden Spoon
Steps
Fresh porcini mushrooms are very delicate and must be cleaned carefully using a brush and a slightly damp kitchen paper. Start by gently rubbing the mushroom cap with the paper, and with the brush, remove all soil residue. Trim the bottom of the stem with a small knife.
Cut the stem into cubes and the cap into slices. In a preferably earthenware pot, pour a drizzle of oil and chopped rosemary. Add the whole garlic clove and bay leaves (which will be removed later), and the mushrooms. Let sauté for 5 minutes and deglaze with white wine.
Once it has evaporated a bit, add the hot tomato sauce, salt, and cook over low heat for 30 minutes, stirring often as it tends to stick to the bottom. Remove garlic and bay leaves, and the Fresh Porcini Mushroom Sauce is ready to dress tagliatelle, ravioli, and lasagna.
