PASTA WITH DRIED MUSHROOMS AND TOMATO SAUCE
This meaty, savory pasta sauce is just one reason to keep dried porcini mushrooms on hand. Along with intense flavor, porcinis are an excellent source of riboflavin and niacin, and a good source of selenium and potassium. They also contain a powerful antioxidant called L-ergothioneine.
Provided by Martha Rose Shulman
Time 1h10m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place the mushrooms in a bowl or a pyrex measuring cup and cover with hot water. Let soak 15 to 30 minutes, until thoroughly soft. Line a strainer with cheesecloth and set it over a bowl. Drain the mushrooms and squeeze them over the strainer. Then rinse in several changes of water and chop coarsely. Measure out 1/4 cup of the mushroom soaking liquid.
- Begin heating a large pot of water for the pasta. Heat the olive oil in a large, wide, heavy nonstick frying pan over medium heat and add the onion or shallot. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and stir together for minute, until fragrant, then add the mushrooms and stir together for a minute or two, until fragrant. Add the tomatoes and their juice, the mushroom soaking liquid you set aside, the thyme, and 1/2 teaspoon salt. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes. Add a generous amount of pepper, taste and adjust seasonings. Keep warm.
- When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook al dente, following the timing directions on the package but checking a minute or two before the time on the package. Remove 1/4 cup of the pasta cooking water and stir it into the mushroom sauce. When the pasta is cooked through but still firm to the bite, remove another 1/2 cup water, drain the pasta and toss with the sauce in the frying pan if possible. If you wish to thin out the sauce or moisten the pasta further, add 1/4 to 1/2 cup of the pasta cooking water or more of the mushroom soaking liquid. Serve hot; pass the Parmesan at the table.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 4 grams, Carbohydrate 101 grams, Fat 6 grams, Fiber 11 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 785 milligrams, Sugar 9 grams
TOMATO SAUCE WITH DRIED PORCINI MUSHROOMS
A handful of dried Porcini mushrooms transform this tomato sauce into something hearty and full of flavour.
Provided by Alma Beatrice
Categories Other Sauces
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Soak the dried Porcini mushrooms in warm water for at least 30 minutes (retain the water after soaking)
- 2. Heat the olive oil, chopped chilli pepper and garlic in a frying pan.
- 3. Add the mushrooms and chilli powder (if not using fresh or chopped chilli in oil).
- 4. Add the white wine and allow to evaporate over high heat.
- 5. Add the tomatoes, a pinch of sugar and salt, stir and cook on a medium heat for 5 minutes covering with a lid.
- 6. Remove the lid and continue to cook on a low heat for another 10-15 minutes.
- 7. Remove the clove of garlic and pour the sauce onto the drained pasta, mix well.
- 8. Buon Appetito! See this recipe at VORREI: http://blog.vorrei.co.uk/tomato-sauce-dried-porcini-mushrooms
PENNE PORCINI -- WITH TOMATO, PROSCIUTTO & PORCINI MUSHROOMS
Penne pasta tossed in porcini tomato red wine sauce with prosciutto di Parma. From Cafe Lucci :O) I will put in an estimate for the time.
Provided by MissTiff16
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
- Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
- Suggested wine: 2000 Frescobaldi/Mondavi Lucente
- (blend of Cabernet, Merlot and Sangiovese).
Nutrition Facts : Calories 1844.2, Fat 105.2, SaturatedFat 59.9, Cholesterol 340.5, Sodium 444, Carbohydrate 193.1, Fiber 26.3, Sugar 3, Protein 30.5
PERCIATELLI WITH MEATBALLS AND TOMATO-PORCINI SAUCE
Steps:
- Place mushrooms in small bowl. Pour 2 cups hot water over; soak 30 minutes to soften. Remove mushrooms from water; squeeze liquid from mushrooms back into bowl. Chop mushrooms; reserve liquid.
- For sauce:
- Heat olive oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 8 minutes. Add rosemary and crushed red pepper; stir 30 seconds. Add tomatoes and 1 cup chopped porcini. Pour in mushroom liquid, leaving sediment in bowl. Bring to boil. Reduce heat; simmer 20 minutes.
- Meanwhile, prepare meatballs:
- Place bread in medium bowl. Pour milk over. Let stand until bread is very soft, about 15 minutes. Squeeze milk from bread; place bread in large bowl. Add veal, sausage, 3/4 cup cheese, egg, rosemary, salt, pepper and remaining porcini mushrooms. Using hands, blend veal mixture thoroughly.
- Pour oil into heavy large skillet to depth of 1/4 inch; heat over medium-high heat. Working in batches, form veal mixture into 1 1/2-inch balls; add to skillet. Cook until brown, about 4 minutes. Using slotted spoon, transfer meatballs to paper towels; drain.
- Add meatballs to tomato sauce. Simmer until sauce thickens and meatballs are just cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, bring to simmer, stirring frequently.)
- Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon sauce and meatballs over. Serve, passing additional cheese separately.
GNOCCHI WITH CREAMY TOMATO-PORCINI SAUCE
Categories Milk/Cream Mushroom Pasta Tomato Vegetarian Quick & Easy Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place porcini in medium bowl. Pour 1 cup boiling water over. Let stand until porcini are soft, about 30 minutes. Remove porcini from water, reserving soaking liquid. Finely chop porcini.
- Melt butter in heavy medium saucepan over medium-high heat. Add porcini and sauté 3 minutes. Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl. Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes. Stir in marinara sauce; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
- Cook gnocchi in large pot of boiling salted water until tender but still firm to bite. Drain.
- Add gnocchi to sauce and toss to coat. Divide among 4 plates. Serve, passing Parmesan separately.
HEARTY BEEF AND PORCINI MUSHROOM TOMATO SAUCE
This is a variation on the classic Italian bolognese sauce, the addition of the porcini mushrooms create a rich woodsy flavor. This is a hearty sauce with lots of flavor and tastes even better the second day! For a creamier sauce use only 1/4-1/3 cup whipping cream. This sauce freezes very well.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 3h20m
Yield 12 cups (approx)
Number Of Ingredients 17
Steps:
- Heat oil in a large heavy pot over medium heat.
- Add in onions, carrots, celery and dried chili flakes; sauté for about 8 minutes adding in the garlic the last 2 minutes.
- Add in the tomato paste and stir for 1 minute.
- Drain the porcini mushrooms (RESERVING the liquid).
- Add in mushrooms, beef and pork; cook stirring with a wooden spoon until the meat is browned (the meat must be browned, about 10-12 minutes) drain fat.
- Add in cream; cook for about 5 minutes.
- Add in wine, reserved mushroom water and allspice; cook for about 6-7 minutes, stirring occasionally.
- Add in the tomato sauce and stewed tomatoes with liquid; reduce heat to low and simmer for about 3 hours, stirring occasionally (make certain to uncover the last hour or so of cooking to reduce and thicken the sauce).
- Season with salt and pepper to taste and add in a couple teaspoons sugar if needed.
Nutrition Facts : Calories 272.7, Fat 15.9, SaturatedFat 6.5, Cholesterol 59, Sodium 735.5, Carbohydrate 15.5, Fiber 2.9, Sugar 8.1, Protein 15.7
PASTA WITH DRIED PORCINI SAUCE
This is an excellent appetizer or main meal. Only a handful of dried porcini mushrooms will make the best-flavored sauce you have ever tried!
Provided by Tamara Novacovic
Categories Main, Appetiser
Yield 4
Number Of Ingredients 12
Steps:
- Put porcini mushrooms in a bowl of hot water and let them soak for 1-2 hours. Rinse, but don't discard the liquid.
- Heat some olive oil, add finely chopped onion, butter and finely chopped garlic. Add mushrooms, season with salt and pepper, add finely chopped parsley, sage and some of the soaking liquid. Add white wine and let simmer for about 30 minutes. If needed, add more liquid during that time.
- In the end, stir in heavy cream, let simmer for several minutes and remove from heat. Serve with cooked pasta.
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- With fingers, scoop out mushrooms. Strain soaking liquid into bowl through fine-meshed sieve or sieve lined with paper towel, reserve.
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- Bring Chianti and dried porcinis to a simmer in a medium pot set over medium-high heat. Cook for 5 minutes, then take the pot off the heat and cover. Let steep for 30 minutes, then scoop out the porcinis with a slotted spoon and reserve. Return the pot with the wine over medium-high heat and cook until reduced to 3 – 4 tablespoons of liquid. Chop the porcinis and set aside along with the reduced wine.
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- Preheat the oven to 350°. Prick the eggplant all over with a fork and set it on a baking sheet. Roast in the center of the oven for 1 hour, until very soft and collapsed. Let cool slightly, then scrape the eggplant flesh into a large bowl and let cool completely. Discard the skin.
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- Fold the chopped porcini, bread crumbs, eggs, 2 ounces of cheese, parsley and the remaining garlic and chopped basil into the eggplant. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
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