Mushroom Sauce

Name: Mushroom Sauce
Yield: Makes 500 ml
Cuisine: Italian
Ingredients: 300 g small fresh ceps; 15 g dried ceps (funghi porcini), soaked in warm water; 2 garlic cloves, finely chopped; 15 g dried ceps (funghi porcini), soaked in warm water; 15 g dried ceps (funghi porcini), soaked in warm water; 2 mint leaves, finely chopped; 1 tbsp tomato paste; 4 tbsp olive oil; 2 tbsp finely chopped parsley; salt and pepper to taste; salt and pepper to taste

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

This Italian sauce can be used in many ways and is utterly delicious. It is good for flavouring pasta, rice and polenta, but can also top crostini or flavour meat or fish dishes. It is best when made with fresh or dried ceps, but you can also use giant polypore or chicken of the woods. The sauce can be frozen.

Ingredients

300 g small fresh ceps
15 g dried ceps (funghi porcini), soaked in warm water

Europe
Italy
Sauce
Gluten-free
Vegan
Mediterranean

Method

Clean the fresh ceps, then cut into small cubes. Drain the dried ceps after 20 minutes, reserving the water, then chop finely.

Fry the garlic in the oil until transparent, then add the fresh and soaked dried mushrooms. Fry for about 10 minutes over a medium heat. Season to taste. Add the parsley, mint, tomato paste and 4 tablespoons of the reserved cep soaking water. Warm through, and t