Sugo di funghi alla Valtellina

Name: Sugo di funghi alla Valtellina (Mushroom Sauce from Lombardy)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1½ pounds assorted fresh mushrooms such as cremini, chanterelle, porcini, oyster, hen of the woods, and lobster, in any combination, wiped clean and thinly sliced; 1½ pounds assorted fresh mushrooms such as cremini, chanterelle, porcini, oyster, hen of the woods, and lobster, in any combination, wiped clean and thinly sliced; 1½ pounds assorted fresh mushrooms such as cremini, chanterelle, porcini, oyster, hen of the woods, and lobster, in any combination, wiped clean and thinly sliced; 1½ pounds assorted fresh mushrooms such as cremini, chanterelle, porcini, oyster, hen of the woods, and lobster, in any combination, wiped clean and thinly sliced; 1 yellow onion, chopped; 2 tablespoons olive oil; 1½ pounds assorted fresh mushrooms such as cremini, chanterelle, porcini, oyster, hen of the woods, and lobster, in any combination, wiped clean and thinly sliced; 1½ pounds assorted fresh mushrooms such as cremini, chanterelle, porcini, oyster, hen of the woods, and lobster, in any combination, wiped clean and thinly sliced; 4 to 5 tablespoons unsalted butter; 1 ounce dried porcini mushrooms; 1 pound fresh pappardelle, fettuccine, or gnocchi, cooked; 1 pound fresh pappardelle, fettuccine, or gnocchi, cooked; Salt and freshly ground black pepper; 1 pound fresh pappardelle, fettuccine, or gnocchi, cooked; 2 tablespoons chopped fresh thyme; Salt and freshly ground black pepper; 2 cloves garlic, minced (optional); ¼ cup chopped fresh flat-leaf parsley; 1 cup vegetable or meat stock; 1 cup vegetable or meat stock; 1½ pounds assorted fresh mushrooms such as cremini, chanterelle, porcini, oyster, hen of the woods, and lobster, in any combination, wiped clean and thinly sliced; 1½ pounds assorted fresh mushrooms such as cremini, chanterelle, porcini, oyster, hen of the woods, and lobster, in any combination, wiped clean and thinly sliced

Mushroom Sauce from Lombardy

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

This is the classic Lombardian mushroom sauce used for polenta pasticciata, but it would be delicious on fresh egg pasta or gnocchi as well. Seek out an assortment of fresh mushrooms for the most complex, and therefore satisfying, flavor. This sauce can be thinned with stock or cream if you want to serve it with sformati (vegetable flans).

Ingredients

Europe
Italy
Sauce
Vegetarian
Mediterranean
Lombardy

Ingredients

Method