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
- 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
- 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.
- Slowly pour soaking liquid into a bowl, leaving any sediment behind. Set aside.
- In a large pot, heat oil and butter over medium heat. Add onion. Cook, stirring occasionally, until soft, about 10 minutes.
- Add garlic and thyme. Cook, stirring, 2 minutes.
- Add fresh mushrooms and soaked porcini. Cover and cook, stirring occasionally, until some moisture weeps, about 5 minutes.
- 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.
- Add tomato paste. Cook, stirring constantly, for 2 minutes.
- Add Marsala. Cook, stirring often, until Marsala is syrupy, about 5 minutes.
- Add porcini broth and vegetable stock. When mixture comes to a boil, adjust heat to maintain a gentle simmer.
- Cook, stirring occasionally, until sauce is glossy and thick, about 45 minutes.
- 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.