Name: Tocco di Funghi (Mushroom Sauce)
Yield: Makes 6 servings for pasta
Cuisine: Italian
Ingredients: 2 sprigs Italian (flat) parsley, minced; 1 dash freshly ground black pepper; 2 tablespoons/30 ml dry white wine; 1 pinch fine sea salt; 2 teaspoons/5 g pinoli (optional); 4 tablespoons/60 ml Ligurian extravirgin olive oil; 1 tablespoon/7 g unsalted butter; 1 small sprig fresh rosemary; 1 clove garlic, with the green heart removed, minced; 1 pound/450 grams fresh funghi porcini, or 12 ounces/350 g cultivated mushrooms in combination with 4 ounces/110 g dried funghi porcini

Preparation info

Makes
6
servings for pasta

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

With its incomparable cache of wild mushrooms, Liguria can indulge itself in this sauce, which people in other places would consider a luxury. Therefore, many people choose to combine dried porcini with fresh ones, or with fresh cremini or cultivated ones that you buy packed in a Styrofoam container in the supermarket. If fresh porcini, cremini, or other special mushrooms are unavailable, you may make this dish using a combination of cultivated mushrooms and dried funghi porcini that