MUSHROOM RECIPE

MUSHROOMS IN TOMATO CREAM SAUCE

This versatile sauce can be prepared slightly watery to finish any pasta cooked "Al Dente", or it can be strained for use on chicken, beef, pork, etc.

- 1 pound fresh wild mushrooms
- 1/4 ounce DRIED PORCINI
- 2 tablespoons butter
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh basil, or 1 teaspoon dried
- 1 teaspoon dried sage
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
• Simmer fresh mushrooms in a 1/2 cup of water, covered, for 20 minutes.
• Pour liquid into a small saucepan, add the DRIED PORCINI, and simmer, covered, for 20 minutes.
• Blend the re-hydrated PORCINI with a 1/2 cup of the liquid (add water if necessary) in a blender until smooth.
• Simmer, uncovered, the butter, tomato paste, cream, wine, basil, sage, sugar, salt, and PORCINI puree for about 5 minutes, or until the sauce thickens.
• Add fresh mushrooms, or strain the sauce if necessary, and add the fresh mushrooms.
• Approximately 4 servings.

[ dried mushroom preparation ][ recipes ][ ][ dried mushrom faq ]
[ about ][ contact ][ where to find dried mushrooms ]