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Mushroom Sauce Recipe
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Provided By:
Chef: Cesare Casella
Restaurant: Maremma
Ingredients:
1/2 ounce mushrooms
1/4 cup extra virgin olive oil
2 tablespoons minced garlic
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh marjoram
2 tablespoons chopped fresh Italian parsley
1/2 pound cremini mushrooms, cleaned, trimmed, and cut into 1/4-inch-thick slices (about 2 1/2 cups)
1/4 pound oyster mushrooms, trimmed and cut into 1/4-inch-thick slices (about 2 1/2 cups)
1/2 pound shiitake mushrooms, trimmed and cut into 1/4-inch-thick slices (about 2 1/2 cups)
Salt and freshly ground black pepper
1 cup canned whole tomatoes, with juice, pureed
Preparation:
Soak the dried porcini in 1 cup very hot water for 30 minutes. Drain the porcini, reserving the liquid. Chop the porcini coarsely, and set aside. Strain the liquid through a fine-mesh sieve or coffee filter and set aside.
Coat the bottom of a large skillet with the olive oil. Add the garlic and cook until it sings. Add all the herbs and continue to cook, over medium heat for 2 minutes.
Add the fresh mushrooms and porcini. Season well with salt and pepper. Sauté for 5 minutes. Add 1/4 cup of the reserved porcini broth and continue to sauté for another 5 minutes. If too dry, add a bit more of the reserved porcini broth.
In a separate saucepan, season with salt and pepper and heat the pureed tomatoes for 3 minutes, or until well heated. Add the tomatoes to the mushroom mixture and cook for 5 minutes. Taste for seasonings and set aside. Keep warm.