Name: Pasta al Sugo di Funghi (Pasta with a Mushroom Sauce)
Yield: Serves 4
Cuisine: Italian
Ingredients: 10 oz dried porcini or similar full-flavored mushrooms or fresh, cleaned, and sliced porcini or similar full-flavored mushrooms; 2 garlic cloves, chopped fine; 3 large tablespoons olive oil; ½ onion, chopped; sea salt and freshly ground black pepper; 4 large fresh tomatoes, peeled and roughly chopped or 6 canned plum tomatoes, drained and squeezed dry; 14 oz pasta, such as pappardelle, tagliatelle, or fettuccine; 2 tablespoons chopped fresh Italian parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

The flavor of the mushrooms is vital for the successful outcome of this dish. If the mushrooms have not got an intense taste of their own, the tomatoes and garlic will simply overwhelm any vestige of flavor that might exist. If using dried porcini, be sure to reserve the liquid and add it to the sauce.

Ingredients

10 oz dried porcini or similar full-flavored mushrooms or fresh, cleaned, and sliced porcini or similar full-flavored mushrooms
3

Method

If using dried porcini, soak in a bowl of hand-hot water for 20 minutes, then drain and reserve until required.
Heat the olive oil in a large saucepan. Add the onion and garlic and fry gently for about 8 minutes, stirring frequently. Add the tomatoes and stir thoroughly.
Add the mushrooms and season to taste. Stir gently and cook slowly for about 40 m