This is for all my mushroom lovers out there.  I love love love mushrooms. I’ve used King Oysters, Shitake, Portobello, Cremini, and white mushrooms – but feel free to mix it up! And this sauce is super tasty with Pappardelle pasta – which is a broad style noodle.

This recipe is adapted from Lidia’s Favourite Recipes – by Lidia Matichio Bastianich

Ingredients:

  • ½ oz (15g) dried porcini mushrooms
  • 1 cup (250ml) boiling water
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 large red onion, about 12 oz (375g) finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp chopped thyme
  • 2 ½ lbs (1.25kg) mixed fresh mushrooms sliced ¼ inch thick
  • Salt and freshly ground pepper to tate
  • 3 tbsp tomato paste
  • 1 cup dry Marsala wine
  • 4 cups unsalted vegetable stock – (you can totally use homemade stock here, if you have) – if not choose the unsalted

Directions:

  1. Soak porcini mushrooms in boiling water for 20 minutes. Remove porcini and squeeze dry. Place in a sieve and rinse.  Drain, dry, coarsely chop and set aside.
  2. Slowly pour soaking liquid into a bowl, leaving any sediment behind. Set aside.
  3. In a large pot, heat oil and butter over medium heat. Add onion. Cook, stirring occasionally, until soft, about 10 minutes.
  4. Add garlic and thyme. Cook, stirring, 2 minutes.
  5. Add fresh mushrooms and soaked porcini. Cover and cook, stirring occasionally, until some moisture weeps, about 5 minutes.
  6. Remove lid, season with salt and pepper, and raise heat to medium-high. Cook, stirring, until moisture evaporates and mushrooms start sizzling, about 5 minutes.
  7. Add tomato paste. Cook, stirring constantly, for 2 minutes.
  8. Add Marsala. Cook, stirring often, until Marsala is syrupy, about 5 minutes.
  9. Add porcini broth and vegetable stock. When mixture comes to a boil, adjust heat to maintain a gentle simmer.
  10. Cook, stirring occasionally, until sauce is glossy and thick, about 45 minutes. 
  11. Season with salt and pepper. 

 

The Marsala adds a little sweetness to this sauce.  You can refrigerate this for up to 5 days, or freeze for up to 6 months.