Mushroom Sauce
A rich and aromatic sauce made with a mix of mushrooms and slow-cooked with tomato. Deep, earthy flavours develop over time, making it perfect for pasta, polenta, or hearty main dishes.
Ingredients
- 80 g dried porcini mushrooms
- 250 g champignon mushrooms
- 200 g portobello mushrooms
- 300 g tomato passata
- 80 g shallot
- 100 g carrots
- 80 g celery
- 100 ml white wine
- 1 L water
- 70 g extra virgin olive oil
- 2 sprigs parsley
- 1 bay leaf
- 1 garlic clove
- Salt to taste
- Black pepper to taste
How to Make It
- Soak dried porcini mushrooms in cold water for about 20 minutes
- Finely chop the shallot
- Peel and dice the carrots
- Dice the celery into small pieces
- Clean and halve the garlic clove
- Cut champignon mushrooms into quarters
- Slice portobello mushrooms
- Drain porcini mushrooms and chop if needed
- Strain and reserve the soaking liquid
- Heat olive oil in a pot
- Add garlic, shallot, and carrots
- Add celery and season with salt
- Cook over medium heat for about 3 minutes
- Add porcini mushrooms
- Cook over high heat for about 5 minutes
- Add portobello mushrooms
- After 3 minutes add champignon mushrooms
- Cook for another 5 minutes
- Deglaze with white wine and let alcohol evaporate
- Add a few ladles of reserved mushroom liquid
- Cook for 5 minutes
- Add tomato passata and bay leaf
- Add more mushroom liquid
- Stir well and simmer on low heat for about 1 hour
- Once thickened, add black pepper and chopped parsley
- Taste and adjust salt if needed
Tips
- Use a mix of mushrooms for deeper flavour
- Strain soaking liquid carefully to remove impurities
- Cook slowly for a richer sauce
- Add herbs like thyme or sage for variation
Storage
- Keeps 3 days refrigerated in an airtight container
- Can be frozen up to 2 months once cooled