- Dish type
- Side dish
- Mushroom sauce
Porcini mushrooms are the king of all Italian mushrooms! They make autumnal cooking one of the easiest and tastiest seasons due to their intense, earthy flavour. Cooked simply with tomatoes, they become a pasta sauce for tagliatelle or a topping for polenta.
1 person made this
- 6 or 7 medium size fresh porcini mushrooms
- 3 tablespoons extra virgin olive oil
- 1/2 onion, finely sliced
- 240ml tomato passata
- salt and pepper to taste
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Gently clean the porcini mushrooms with a vegetable brush and a dump cloth. Lay on kitchen paper and pat dry; slice.
- Heat olive oli in a large saucepan over medium heat; add onion and cook until softened and golden in colour. Add mushroom, stirring to coat them in oil. Continue to cook for 10 minutes on medium heat, stirring often.
- Add tomato passata, stir and season with salt and pepper. Cook on medium heat for about 20 minutes, or until the sauce thickens.
- Serve right away, as side dish or as a sauce for pasta or polenta.
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- 3/4 cup hot water
- 3/4 ounce dried porcini mushrooms*
- 4 tablespoons olive oil
- 1 tablespoon plus 4 teaspoons chopped fresh sage
- 2 garlic cloves, minced
- 1 14 1/2-ounce can whole peeled tomatoes in juice, puréed in blender with juices
- 1/2 cup canned low-salt chicken broth
- 4 1 1/4- to 1 1/2-pound Cornish game hens, giblets removed
- 4 large fresh sage sprigs
- 1 lemon, cut into 4 wedges
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
- Combine 3/4 cup hot water and porcini mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface. Coarsely chop mushrooms. Set mushrooms and soaking liquid aside.
- Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add 1 tablespoon chopped sage and garlic. Sauté until fragrant, about 1 minute. Add puréed tomatoes, broth, chopped mushrooms and soaking liquid, leaving any sediment from liquid behind. Simmer over medium-low heat until thickened to sauce consistency, about 25 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 450°F. Pat hens dry with paper towels. Sprinkle cavities with salt and pepper. Place 1 sage sprig and 1 lemon wedge in cavity of each hen. Tie legs together to hold shape. Tuck wing tips under hen. Place hens on rack in large roasting pan. Rub remaining 2 tablespoons oil over hens. Sprinkle with salt and pepper. Sprinkle 1 teaspoon chopped sage over breast of each hen. Roast until hens are cooked through and juices run clear when thickest part of thigh is pierced, about 50 minutes. Transfer hens to platter. Tent with foil.
- Pour pan juices from roasting pan into 1-cup glass measuring cup, scraping up any browned bits from bottom of pan. Spoon fat off top of juices. Add pan juices to tomato sauce. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
- Spoon Soft Polenta with Leeks onto 4 plates. Spoon tomato sauce over polenta. Place hens atop polenta and serve.
- ½ cup dried porcini mushrooms
- ½ cup water
- 2 ½ pounds beef short ribs
- salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup tomato sauce
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- 1 pinch cayenne pepper
- 1 bay leaf
Combine mushrooms and water in a bowl soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid dice mushrooms.
Preheat oven to 325 degrees F (165 degrees C).
Season short ribs all over with salt and black pepper.
Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.
Easy Homemade Tomato Sauce with Mushrooms
The months are just flying by. Can you believe it’s the end of May and we’re celebrating Memorial Day this coming Monday? (In case you missed my previous mentions of the holiday, be sure to check out my 5 Healthy Habits to get through the weekend and the Cocktail & Mocktail Roundup that’s making it’s way around Pinterest!)
Before we get to the big holiday festivities, we have more important business to attend to in the healthy foodie blogger world. It’s time for another Recipe ReDux and this month’s theme is sure to bring lots of awesome recipes for everyone to share and try on your own.
DIY Kitchen Essentials
What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.
I knew immediately what I was going to make (if you can’t wait, the recipe is below), but there are so many other kitchen essentials that I make myself I could probably make a blog series out of them. Hmm…wait…that’s an idea I should add to my to-do list.
I digress. Back to this post. I’m sure we’ll see some DIY recipes for the other essentials I make at home – salad dressings, hummus (on occasion), veggie burgers, barbecue sauce and other marinades. The list can go on, so be sure to check below for the other ReDuxer recipes to see what they came up with.
In the meantime, let’s get to my recipe for Easy Homemade Tomato Sauce with Mushrooms , a reduced sodium version of a classic pasta sauce that’s full of flavor, easy to make, and can be the starting point for a multitude of meals.
Ingredients & Preparation
For this version of my homemade tomato sauce, I use crushed tomatoes (my go-to are the Pomi boxed tomatoes), but in the summer when tomatoes are at their peak I often use fresh tomatoes to make a more basic tomato basil sauce.
The best part about the homemade tomato sauces is that they have so much less sodium than the packaged varieties. For example, 1/2 cup of tomato sauce with mushrooms I saw at my supermarket has 420 mg sodium, whereas 1/2 cup of my sauce has 249 mg sodium. That’s more than a 40% reduction in sodium!
Now, don’t get me wrong: there is absolutely no problem using a jarred or canned sauce, just be sure to check the labels to see how much sodium is in a serving and where the source of sodium falls on the ingredient list (the lower down it is, the less of it is in the product).
I use this sauce as a starter sauce for bolognese (including my Vegetarian Lentil Bolognese), homemade pizzas, meatballs, or plain old pasta. Sometimes I add more vegetables to it and add some beans for protein so it’s a complete meal. When I made the sauce this time for the ReDux, I decided to use it as a base for a vegetarian bolognese, which I’ve been wanting to make for quite some time.
Side Note: I meant to photograph the sauce before adding the remaining bolognese ingredients, but I forgot, so you’ll see lentils and spinach in the sauce. I’ll be sharing that complete recipe with you – and how I served it – soon.
In the meantime, here’s the basic recipe for Easy Homemade Tomato Sauce with Mushrooms. I hope you enjoy it as much as my family does!
Bucatini with Porcini Mushroom Ragu
You know that Sex and the City episode where the girls all talk about their secret single behavior? Well..this is mine (minus the secret and single part):
Sometimes I make pasta and eat the leftovers for breakfast the next day.
Not at 6 am before a normal work day (apparently that is where I cross the line?), but on the weekends definitely. It has happened on more than one occasion. I have no shame.
If the pasta is really, really good, I’ve even eaten it for breakfast, and then repeated this same meal several hours later for lunch.
Should I be embarrassed by this confession? Yes. Probably.
But for me, this just means that I made something really delicious and can’t wait the normal, socially-approved span of time to eat it again. And I take that as a really good sign, believe it or not.
As you might have already guessed, this bucatini tossed with a rich porcini mushroom ragu definitely fell into this worthy-for-breakfast-even-though-I-really-shouldn’t-eat-it-for-breakfast category.
It is the type of sauce that tastes like it has been simmering away on the stove for hours (despite a relatively short 45 minute-1 hour cook time). It is also authentic enough in flavor that it instantly brought me back to our trip to Italy last March, where we were fed fresh porcini mushrooms by the cutest (and bossiest) little Italian lady in the small, hillside town of Ravello.
Unfortunately, fresh porcini mushrooms are near impossible to find in the states, but dried porcinis work just as well in this case and are actually even more concentrated in flavor.
If you can’t find dried porcini mushrooms, substitute with another dried wild mushroom mix. However, porcinis will provide the best flavor for this sauce!
They are so earthy and fragrant. Nothing beats them in my opinion!
For this particular recipe, I recommend chopping the hydrated mushrooms very finely. This enables the mushrooms to almost melt and become one with the sauce!
Toss it with fresh bucatini pasta (one of my favorite shapes) and you have a pretty spectacular meal. Enjoy!
Braised Brisket with Porcini Mushrooms
Recipe adapted from Jenn Louis, Lincoln, Portland, OR
Yield: 8 to 10 servings
Prep Time: 3 hours and 25 minutes
Cook Time: 20 minutes
Total Time: 3 hours and 45 minutes
2 ounces dried porcini mushrooms
Kosher salt and freshly ground black pepper, to taste
3 garlic cloves, peeled and halved
2 yellow onions, thinly sliced
Chopped parsley, for garnish
1. Preheat the oven to 325°. In a small bowl, cover the dried porcini mushrooms with the boiling water. Weigh them down with a plate to fully submerge them and let sit until rehydrated, 15 minutes. Drain the mushrooms, reserving the soaking liquid, and set both aside.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the brisket with salt and pepper. Sear the brisket, flipping once, until golden brown, 4 to 5 minutes per side. Transfer the brisket to a plate.
3. Add the reserved mushrooms, garlic, bay leaves, onion and rosemary to the pan, and cook until the onions are translucent, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until caramelized, 2 minutes.
4. Add the reserved porcini liquid and the wine, and bring to a simmer. Cook until the liquid has nearly completely evaporated, 10 minutes. Add the chicken stock and the brisket back to the pan and bring to a boil. Cover the pot and transfer to the oven. Bake, flipping the brisket once halfway through cooking, until tender when pierced with a fork, 2½ to 3 hours.
5. Place the pot back on the stovetop and transfer the brisket to a cutting board. Bring the cooking liquid to a boil and reduce until thickened, 25 to 30 minutes. Meanwhile, let the brisket cool for 10 minutes, then thinly slice it against the grain. Once the cooking liquid is reduced, add the sliced brisket back to the pot to warm through. Transfer to a platter and garnish with chopped parsley, then serve.
Recipe Wednesday: Gnocchi with tomato sauce and porcini mushrooms
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Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's best ingredients home with them and cook up a feast, and when they're not cooking at home, they're working with the staff at Marczyk to create recipes for the rest of us to enjoy, usually turning to Whitney Ariss, a home cook and the market's marketing project manager and events coordinator, for inspiration.
"So these two Italians sat down to dinner. and start talking tomato sauce -- at least that's something that we like to imagine a lot of Italian families talking about," says Ariss. "Tomato sauce, after all, is all-important and something that every pasta-loving Italian cook has in their repertoire," plus, adds Ariss, "so many all-important things are discussed amidst heaping piles of spaghetti with tomato sauce."
Enter Nicola Peduzzi, matriarch of the Peduzzi family, who owns and runs Rustichella D'Abruzzo, and Rolando Beramendi, the founder of Manicaretti Italian food importers. "Destined to be a match made in heaven, Rolando fell in love with the purposeful simplicity of Nicola's cooking, and what started as a way for their family to utilize their own stone-ground wholewheat flour to make rustic, wholewheat pasta evolved into a thriving business dedicated to sourcing the best Italian ingredients, often from their own family farm, to make the best artisanal Italian sauces and pastas, Ariss explains. "Their tomato sauce is uncomplicated, well balanced and crazy-delicious." And it's the inspiration for today's recipe: gnocchi with tomato-porcini sauce.
"We bought the tomato sauce in bulk and got a great deal on it, and we're very excited to pass that deal along to our customers by offering these delicious sauces at a great price," says Ariss, adding while the tomato sauce "tastes wonderful on its own, add a little butter, cream, and foraged porcini mushrooms -- we get ours from Hunt & Gather -- and you've got something really special and delicious."
Gnocchi with tomato sauce and porcini mushrooms Adapted from a Bon Appetit recipe: www.epicurious.com/recipes/food/views/Gnocchi-with-Creamy-Tomato-Porcini-Sauce-1228#ixzz2roX4JXeQ)
3/4 ounce dried porcini mushrooms 1 cup boiling water 2 tablespoons butter 1/3 cup whipping cream 1 jar Rustichella Tomato and Basil sauce 1 pound potato gnocchi 1/2 cup grated Parmigiano Reggiano cheese
1. Place porcini in medium bowl. Pour 1 cup boiling water over. Let stand until porcini are soft, about 30 minutes. Remove porcini from water, reserving soaking liquid. Finely chop porcini. 2. Melt butter in heavy medium saucepan over medium-high heat. Add porcini and sauté 3 minutes. Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl. 4. Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes. Stir in marinara sauce bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Cover chill. Bring to simmer before using.) 5. Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain. 6 Add gnocchi to sauce and toss to coat. Divide among 4 plates. Top with Parmesan and serve.
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- 1 tbsp olive oil
- 25g (1oz) butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 6 slices smoked pancetta, finely sliced
- 25g (1oz) dried porcini mushrooms, soaked in 200ml (7fl oz) hot water
- 100ml (3fl oz) white wine
- 400g tin chopped tomatoes
- 500g (1lb 2oz) penne
- 2 tbsp flat leaved parsley, chopped
- Freshly grated Parmesan to serve
Mushrooms have always been one of our passions. Italy’s woods and forests are rich with a huge variety of different types of mushrooms. We have friends who pick them for us, who know the area and more importantly the and best and most sought-after mushrooms. In this sauce, prepared slowly with tomatoes and porcini mushrooms from Emilia-Romagna, we have put passion to bring traditional flavours and fragrances from the hills and mountains to your table.
To enjoy our tomato sauce with porcini mushrooms at its best, we recommend you cook 200 gr of tagliatelle or pappardelle pasta in plenty of boiling salted water. Ensure that pasta is not overcooked and that it remains “al dente”. Drain it and put it in a pan containing the previously warmed jar of sauce. Heat through quickly and serve.
Prepare the Stew
If using small mushrooms, leave whole. If using large ones, slice into large pieces with the stems intact.
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté until soft and translucent, five to 10 minutes.
Add the mushrooms and sauté until slightly tender, about 15 minutes.
Add the tomatoes, oregano, salt, and sugar, bring to a boil, reduce the heat to low, and simmer for 10 minutes.
Add the wine and chili and simmer until the mushrooms are tender and the sauce thickens, about 20 minutes.
Serve warm as an accompaniment to mamaliga (cornmeal mush) or pasta when served during the year.
Kashrut Instructions (Courtesy of OU Kosher)
Aphids, thrips and other insects may often be found on the leaves and stems of fresh herbs such as chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Recommendation for home preparation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
Inspection: Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
&bull Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
&bull Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
&bull Check both sides of each leaf under direct light.
&bull If one or two insects are found, rewash the herbs.
&bull If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.