Mushroom sauce

Name: Mushroom sauce
Cook time: 30 min
Cuisine: Italian
Ingredients: 20g dried porcini (cepes); mushroom; 50g unsalted butter; 50ml extra virgin olive oil; 2 cloves garlic, minced; 1 small white onion, minced; 1 tbsp each of fresh sage; and rosemary, finely chopped; 250g button or swiss brown; mushrooms, finely diced; 6 tbsp tomato puree; 1/4 cup flat-leaf parsley,; finely chopped; Salt and pepper, to taste

STEVE MANFREDI

October 18, 2011

Time:< 30 mins

Great as an accompaniment to roasted or grilled meats, polenta, rice, eggs or as a topping for toast.

Ingredients

20g dried porcini (cepes)
mushroom
50g unsalted butter
50ml extra virgin olive oil
2 cloves garlic, minced
1 small white onion, minced
1 tbsp each of fresh sage
and rosemary, finely chopped
250g button or swiss brown
mushrooms, finely diced
6 tbsp tomato puree
1/4 cup flat-leaf parsley,
finely chopped
Salt and pepper, to taste

Method

Soak the dried porcini in a small bowl of cold water for 10-15 minutes until soft. Drain and finely chop. Heat butter and oil together in a pan and fry the garlic, onion,
sage and rosemary together for a minute. Add both mushrooms and fry at moderate heat, constantly stirring, until softened. Add tomato puree and simmer for 3-5 minutes. Add parsley and season with salt and pepper.