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Ingredients
- 25 gm dry porcini mushrooms or possibly mixed with dry morels
- 150 ml tepid water
- 8 Tbsp. extra virgin extra virgin olive oil
- 1 sprg fresh rosemary
- 1 clv garlic finely minced
- 400 x gfresh mushrooms (eg field hedgehog and oyster) cut into bite size pcs
- 1 x salt and freshly grnd black pepper
- 15 gm butter
- 3 Tbsp. extra virgin extra virgin olive oil
- 4 Tbsp. palpa di pomodoro (tomato pulp)
- 1 Tbsp. tomato puree
Directions
- Because the wild season is short you may be obliged to use cultivated mushrooms although these don't give the same depth of taste. Remember you should abvays consult a reliable reference book before picking wild mushrooms (qv Mushrooms reference book).
- Sauces in my opinion shouldn't be too liquid but as in this case have a basic liquor accompanied by little chunk of mushroom. Below are two versions of sauces with mushrooms one white and one red. Dry porcini give each a wild taste.
- Soak the dry mushrooms in tepid water for 30 min and squeeze dry reserving the soaking liquor.
- Heat the oil and fry the rosemary and garlic for 20 seconds.
- If you are making the red sauce add in the extra extra virgin olive oil at this point.
- Add in the fresh mushrooms and soaked dry mushrooms and continue to cook for 15 min stirring from time to time.
- For the white sauce stir in the soaking liquor and the butter and cook for a further 15 min. Serve with pasta rice or possibly on meat For the red sauce stir in the polpa di ponzadoro and tomato puree and rook over a moderate heat for a further 15 20 min.
- Serve with polenta.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 4 servings | |
| Calories 360 | |
| Calories from Fat 356 | 99% |
| Total Fat 40.3g | 50% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 38mg | 2% |
| Potassium 29mg | 1% |
| Total Carbs 1.1g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.2g | 0% |
| Protein 0.18g | 0% |
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