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Fresh and Dried Mushroom Sauce with Herbs
The mushroom-butter flavors also play well with a fresh ribbon pasta, like tagliatelle

Ingredients:
1 cup cold water
1 ounce dried porcini mushrooms
1 cup packed, flat-leaf parsley leaves plus 1/4 cup additional minced leaves for garnish
1 small sprig of fresh rosemary, leaves stripped from stem
2 cloves garlic
2 anchovy fillets packed in oil, rinsed and drained
1/2 stick (1/4 cup) unsalted butter
2 tablespoons extra-virgin olive oil
1 1/2 pounds fresh tomatoes (about 4 medium tomatoes), peeled, seeded, and finely chopped
6 ounces fresh cremini, portobello, and/or other mushrooms, stems and caps separated, both thinly sliced
salt and pepper to taste

Directions:
1. Put the cold water in a small saucepan with a lid and add the dried porcini. Bring the water to a simmer over moderate heat, remove the pan from heat, and let mixture stand, covered, for 30 minutes. Strain the liquid through a coffee filter and reserve. Rinse the mushrooms of any remaining sand and chop fine.
2. Mince together the 1 cup of parsley leaves, rosemary leaves, garlic, and anchovies.
3. Heat the butter and the olive oil in a large skillet, add the parsley mixture, and cook over moderately low heat, stirring frequently, for 5 minutes.
4. Stir in the tomatoes, the strained mushroom soaking liquid, and the chopped dried mushrooms, and cook, stirring frequently, over moderately low heat for 20 minutes. Stir in the sliced fresh mushrooms, and cook, stirring occasionally, for 15 minutes longer, reducing heat to low if necessary to prevent sticking. Season to taste with salt and pepper.
5. Toss hot pasta with the mushroom sauce. If a thinner sauce is desired, add a little hot pasta cooking water. Top with the 1/4 cup minced parsley, and serve immediately.

This brown, chunky sauce doesn't mess around -- it has lots of mushroom flavor. But too much dried mushroom flavor can be overwhelming -- and that's why a battuto of rosemary, parsley, anchovy, and garlic is added to the mushrooms, along with a little tomato. The balance of flavors is superb. We love it on orrechiette, which perfectly pick up the chunks of mushroom and tomato. But the mushroom-butter flavors also play well with a fresh ribbon pasta, like tagliatelle. Makes enough sauce for 1 pound pasta