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1/2 a medium sized onion, chopped
1/3 cup dried porcini mushrooms that have been
soaking in about 1/2 cup lukewarm water
1 cup regular white mushrooms, chopped but not too finely
1/2 cup cream
2 tblsp butter
1/4 cup tomato paste
salt to taste
marsala to taste (optional)
Soak porcini mushrooms in water for about 1/2 hour until rehydrated. Remove from water and chop them. SAVE the water they soaked in and run it through a filter to filter out dirt or other "foreign" object that may have been stuck on the porcinis. Melt butter in pan and saute onion until transluscent. Add regular and porcini mushrooms and saute with
onion. Add porcini water and cream and simmer until sauce begins to thicken a bit. Add salt. About 5 minutes before it's done, add tomato paste. Also, now's the time to add the marsala if you want it, but the sauce will need to simmer a bit longer to boil away the extra liquid. Best served on penne or mostaccioli, not spaghetti.
1/3 cup dried porcini mushrooms that have been
soaking in about 1/2 cup lukewarm water
1 cup regular white mushrooms, chopped but not too finely
1/2 cup cream
2 tblsp butter
1/4 cup tomato paste
salt to taste
marsala to taste (optional)
Soak porcini mushrooms in water for about 1/2 hour until rehydrated. Remove from water and chop them. SAVE the water they soaked in and run it through a filter to filter out dirt or other "foreign" object that may have been stuck on the porcinis. Melt butter in pan and saute onion until transluscent. Add regular and porcini mushrooms and saute with
onion. Add porcini water and cream and simmer until sauce begins to thicken a bit. Add salt. About 5 minutes before it's done, add tomato paste. Also, now's the time to add the marsala if you want it, but the sauce will need to simmer a bit longer to boil away the extra liquid. Best served on penne or mostaccioli, not spaghetti.