Creamy Italian Porcini Mushroom Sauce Recipes

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CREAMY ITALIAN PORCINI MUSHROOM SAUCE



Creamy Italian Porcini Mushroom Sauce image

Make and share this Creamy Italian Porcini Mushroom Sauce recipe from Food.com.

Provided by English_Rose

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 ounce butter
1 tablespoon corn oil
1/2 ounce dried porcini mushrooms, soaked then drained
1 ounce shallot, peeled and finely chopped
1 beef stock cube, crumbled
6 tablespoons cream
2 tablespoons brandy (according to taste)

Steps:

  • In a saucepan heat the butter and oil then sweat the mushrooms and shallots.
  • Add the stock cube and 1 cup water. Bring to the boil and simmer for 5 minutes.
  • Reduce the heat and add the cream and brandy and heat for 2-3 minutes.

Nutrition Facts : Calories 142.9, Fat 11.3, SaturatedFat 6.5, Cholesterol 30.2, Sodium 204.1, Carbohydrate 4.9, Fiber 0.4, Sugar 1, Protein 1.3

PORCINI MUSHROOM SAUCE



Porcini Mushroom Sauce image

Categories     Sauce     Wine     Mushroom     Onion     Sauté     Rosemary     Marsala     Winter     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 12

1 1/2 ounces dried porcini mushrooms
1 cup warm water
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
1/2 cup dry Marsala
1/2 cup dry white wine
1 teaspoon minced fresh rosemary
1 cup chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour

Steps:

  • Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
  • Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
  • Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

PASTA WITH DRIED MUSHROOMS AND TOMATO SAUCE



Pasta with Dried Mushrooms and Tomato Sauce image

This meaty, savory pasta sauce is just one reason to keep dried porcini mushrooms on hand. Along with intense flavor, porcinis are an excellent source of riboflavin and niacin, and a good source of selenium and potassium. They also contain a powerful antioxidant called L-ergothioneine.

Provided by Martha Rose Shulman

Time 1h10m

Yield Serves 4

Number Of Ingredients 9

1 ounce dried porcini mushrooms (about 1 cup)
1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion or shallot
2 to 3 plump garlic cloves, minced
Salt
1 (28-ounce) can chopped tomatoes in juice, coarsely pureed in a food processor fitted with the steel blade
1 teaspoon fresh thyme leaves, chopped, or 1/2 teaspoon dried thyme
Freshly ground pepper
3/4 pound fusilli or other pasta of your choice

Steps:

  • Place the mushrooms in a bowl or a pyrex measuring cup and cover with hot water. Let soak 15 to 30 minutes, until thoroughly soft. Line a strainer with cheesecloth and set it over a bowl. Drain the mushrooms and squeeze them over the strainer. Then rinse in several changes of water and chop coarsely. Measure out 1/4 cup of the mushroom soaking liquid.
  • Begin heating a large pot of water for the pasta. Heat the olive oil in a large, wide, heavy nonstick frying pan over medium heat and add the onion or shallot. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and stir together for minute, until fragrant, then add the mushrooms and stir together for a minute or two, until fragrant. Add the tomatoes and their juice, the mushroom soaking liquid you set aside, the thyme, and 1/2 teaspoon salt. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes. Add a generous amount of pepper, taste and adjust seasonings. Keep warm.
  • When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook al dente, following the timing directions on the package but checking a minute or two before the time on the package. Remove 1/4 cup of the pasta cooking water and stir it into the mushroom sauce. When the pasta is cooked through but still firm to the bite, remove another 1/2 cup water, drain the pasta and toss with the sauce in the frying pan if possible. If you wish to thin out the sauce or moisten the pasta further, add 1/4 to 1/2 cup of the pasta cooking water or more of the mushroom soaking liquid. Serve hot; pass the Parmesan at the table.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 4 grams, Carbohydrate 101 grams, Fat 6 grams, Fiber 11 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 785 milligrams, Sugar 9 grams

MUSHROOM SAUCE



Mushroom sauce image

Rich and full of umami savouriness, this simple creamy mushroom sauce is perfect with steak, chicken or tossed through hot pasta

Provided by Miriam Nice

Time 25m

Number Of Ingredients 5

2 tbsp dried porcini mushrooms
1 tsp butter
2 shallots, finely diced
200g chestnut mushrooms, sliced
200g crème fraîche

Steps:

  • Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.

Nutrition Facts : Calories 215 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium

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