Porcini mushrooms in tomato sauce

    40 min

    Porcini mushrooms are the king of all Italian mushrooms! They make autumnal cooking one of the easiest and tastiest seasons due to their intense, earthy flavour. Cooked simply with tomatoes, they become a pasta sauce for tagliatelle or a topping for polenta.

    1 person made this

    Serves: 4 

    • 6 or 7 medium size fresh porcini mushrooms
    • 3 tablespoons extra virgin olive oil
    • 1/2 onion, finely sliced
    • 240ml tomato passata
    • salt and pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Gently clean the porcini mushrooms with a vegetable brush and a dump cloth. Lay on kitchen paper and pat dry; slice.
    2. Heat olive oli in a large saucepan over medium heat; add onion and cook until softened and golden in colour. Add mushroom, stirring to coat them in oil. Continue to cook for 10 minutes on medium heat, stirring often.
    3. Add tomato passata, stir and season with salt and pepper. Cook on medium heat for about 20 minutes, or until the sauce thickens.
    4. Serve right away, as side dish or as a sauce for pasta or polenta.

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