Recipe: Two-Mushroom Parmesan Pasta Sauce
4-6 Servings (about 6 cups)
- 1/2 ounce dried porcini or other dried mushrooms
- 1 1/2 pounds fresh baby portobello mushrooms, sliced
- 1/2 cup lukewarm water
- 3 tablespoons olive oil
- 1 onion chopped
- 1 large garlic clove, minced
- 2 teaspoons dried basil
- 1 can (28 ounces) whole tomatoes, undrained and broken up
- 1 cup water
- 1/2 cup white wine or ready-to-use chicken broth
- 1 to 2 teaspoons sugar, to taste
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Steps / Directions
- In a small bowl, combine dried mushrooms with about ½ cup water and let soak about 30 minutes to soften.
- In a large heavy skillet, heat 2 tablespoons of the olive oil over high heat. Add fresh mushrooms and cook 6-8 minutes, or until lightly browned, stirring occasionally; set aside.
- In a large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add onion and cook 3 to 5 minutes, or until softened. Add garlic and basil and cook 30 more seconds. Stir in tomatoes and their liquid, 1 cup water, wine, sugar, salt, and black pepper. Bring to a boil.
- Meanwhile, drain the dried mushrooms, reserving the soaking liquid. Finely chop the dried mushrooms and add to the tomato mixture in the saucepan along with the soaking liquid (pour the liquid in slowly, leaving the last tablespoon behind because it might contain grit from the dried mushrooms).
- Reduce heat to low and simmer the sauce, uncovered, 20 minutes.
- Add the reserved fresh mushrooms and any juices to the saucepan and simmer 20-30 minutes more, or until the sauce is slightly thickened. Remove from heat and stir in Parmesan cheese.
- Serve with spaghetti, fettuccine, ravioli, chicken, or sausages