Tomato Sauce With Dried Porcini Mushrooms Recipes

PASTA BOSCAIOLA

Steps:

• In a medium saucepan, stir together the broth and dried porcini. Bring the stock to a simmer over high heat. Then reduce to low, cover and simmer for 15 minutes or until the mushrooms are tender.
• Meanwhile, bring a large pot of generously-salted water to a boil for the pasta.
• Meanwhile, cook the pancetta in a large saucepan over medium-high heat, stirring occasionally, for about 3-5 minutes or until the fat has rendered. Use a slotted spoon to transfer the pancetta to a clean plate and set aside. Leave about 1.5 tablespoons of the pancetta grease in the pan and discard the rest. (Or if there's not enough grease, add a bit of olive oil at any point while sautéing the veggies.)
• Add the quartered baby bella mushrooms to the pan and sauté in the pancetta grease, stirring occasionally, until browned. Add the shallots, garlic, rosemary, thyme, crushed red pepper flakes, and a few twists of black pepper and sauté for 3 minutes, stirring frequently.
• Gradually pour in the white wine and use a wooden spoon to loosen any browned bits on the bottom of the pan. Add the crushed tomatoes, tomato paste, cooked pancetta and stir to combine.
• Meanwhile, transfer the cooked porcini mushrooms to a cutting board and roughly-chop them into bite-sized pieces. Transfer chopped mushrooms to the tomato sauce, along with 1 ½ cups of the porcini broth. (Be sure to filter the broth through a fine-mesh strainer to avoid any silt that may have gathered in the bottom of the pan.)
• Reduce heat to medium-low. Continue to simmer the sauce for about 15 minutes, or however long it takes the pasta to cook.
• Meanwhile, add the pasta to the boiling water and cook until 1 minute shy of al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
• Stir the cream into the tomato sauce. Then combine the tomato sauce and cooked pasta in the large stockpot and gently toss for 1-2 minutes until the pasta reaches al dente, adding in a few spoonfuls of the starchy pasta water at a time if needed to thin the sauce. Taste and season with salt and pepper as needed.
• Serve. Serve immediately with a generous sprinkling of Parmesan cheese.

PASTA WITH DRIED PORCINI SAUCE

Steps:

• Put porcini mushrooms in a bowl of hot water and let them soak for 1-2 hours. Rinse, but don't discard the liquid.
• Heat some olive oil, add finely chopped onion, butter and finely chopped garlic. Add mushrooms, season with salt and pepper, add finely chopped parsley, sage and some of the soaking liquid. Add white wine and let simmer for about 30 minutes. If needed, add more liquid during that time.
• In the end, stir in heavy cream, let simmer for several minutes and remove from heat. Serve with cooked pasta.

TOMATO SAUCE WITH DRIED PORCINI MUSHROOMS

Steps:

• 1. Soak the dried Porcini mushrooms in warm water for at least 30 minutes (retain the water after soaking)
• 2. Heat the olive oil, chopped chilli pepper and garlic in a frying pan.
• 3. Add the mushrooms and chilli powder (if not using fresh or chopped chilli in oil).
• 4. Add the white wine and allow to evaporate over high heat.
• 5. Add the tomatoes, a pinch of sugar and salt, stir and cook on a medium heat for 5 minutes covering with a lid.
• 6. Remove the lid and continue to cook on a low heat for another 10-15 minutes.
• 7. Remove the clove of garlic and pour the sauce onto the drained pasta, mix well.
• 8. Buon Appetito! See this recipe at VORREI: http://blog.vorrei.co.uk/tomato-sauce-dried-porcini-mushrooms

PASTA WITH DRIED MUSHROOMS AND TOMATO SAUCE

Steps:

• Place the mushrooms in a bowl or a pyrex measuring cup and cover with hot water. Let soak 15 to 30 minutes, until thoroughly soft. Line a strainer with cheesecloth and set it over a bowl. Drain the mushrooms and squeeze them over the strainer. Then rinse in several changes of water and chop coarsely. Measure out 1/4 cup of the mushroom soaking liquid.
• Begin heating a large pot of water for the pasta. Heat the olive oil in a large, wide, heavy nonstick frying pan over medium heat and add the onion or shallot. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and stir together for minute, until fragrant, then add the mushrooms and stir together for a minute or two, until fragrant. Add the tomatoes and their juice, the mushroom soaking liquid you set aside, the thyme, and 1/2 teaspoon salt. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes. Add a generous amount of pepper, taste and adjust seasonings. Keep warm.
• When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook al dente, following the timing directions on the package but checking a minute or two before the time on the package. Remove 1/4 cup of the pasta cooking water and stir it into the mushroom sauce. When the pasta is cooked through but still firm to the bite, remove another 1/2 cup water, drain the pasta and toss with the sauce in the frying pan if possible. If you wish to thin out the sauce or moisten the pasta further, add 1/4 to 1/2 cup of the pasta cooking water or more of the mushroom soaking liquid. Serve hot; pass the Parmesan at the table.

PENNE PORCINI -- WITH TOMATO, PROSCIUTTO & PORCINI MUSHROOMS

Steps:

• Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
• Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
• Suggested wine: 2000 Frescobaldi/Mondavi Lucente
• (blend of Cabernet, Merlot and Sangiovese).

PASTA WITH MUSHROOMS, SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Place sun-dried tomatoes in small bowl. Pour 2 cups boiling water over. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving soaking liquid. Thinly slice tomatoes.
• Spray large nonstick skillet generously with vegetable oil spray. Add mushrooms, onion, wine, garlic, reserved tomato soaking liquid and sliced tomatoes. Bring to boil over high heat. Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
• Meanwhile, cook, pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same large pot.
• Pour sauce from skillet over pasta. Add Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Mix in basil. Season to taste with salt and pepper.

PORCINI MUSHROOM SAUCE

Steps:

• Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
• Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
• Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

MUSHROOM STROGANOFF

Steps:

• Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
• Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
• Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.