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Porcini-Style Shiitake Mushroom Pasta Sauce
Sugo di Funghi Freschi alla Moda dei Porcini
- Enough sauce for 1 pound of pasta, making
4
large - Difficulty
Medium
Published 1997
Late in spring and early in the fall, puddles-bring mushrooms, and mushrooms in Italy bring their gatherers, both professional and amateur, who scour the woods with bent back and a large potato sack in hand. As I am writing this, at the end of September in Venice, baskets full of fresh wild mushrooms are glorifying the Rialto market, displaying porcini (Boletus edulis), yellow and black finferli (chanterelles), spug-nole (morels), chiodini (“little nails,” a long
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This is an absolutely delicious sauce! It was pretty easy to make, and it's not very time consuming (especially compared to some of Marcella's tomato sauces), but the end result is a rich, creamy sauce that tastes like you've been slow-cooking it all day.
We only used baby bellas for the mushrooms, but the lack of variety was not an issue. We will definitely be making this recipe again.