Salsa coi Funghi
Sauce With Mushrooms
1 onion, chopped
1/2 cup dried porcini mushrooms soaked in 3/4 cup boiling hot water
for about 30 minutes
1 cup white or dark (crimini) mushrooms, coarsely chopped
1/2 cup low fat milk
2 Tbsp butter
1/4 cup tomato paste or thickened tomato sauce
Salt and freshly ground black pepper
2 Tbsp Marsala wine
Soak porcini mushrooms in water for about 1/2 hour until re-hydrated.
Remove from water and chop them thinly. Save the water they soaked in and
run it through a filter to filter out dirt that may have been stuck on the
mushrooms. Melt butter in pan and saute onions until translucent. Add
regular and porcini mushrooms and saute with onion. Add porcini water,
cream and simmer until sauce begins to thicken a bit. Add salt and
pepper. About 5 minutes before it's done, add the tomato paste. Now is
the time to add the Marsala wine if you want it, but the sauce will need
to simmer a bit longer to boil away the extra liquid. Note: This mushroom
vegetarian pasta sauce is best served on penne or mostaccioli, not
spaghetti.
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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