Mushroom sauce

Mushroom sauce

By
From
Complete Mushroom Book
Makes
500 ml
Photographer
Alastair Hendy

This Italian sauce can be used in many ways and is utterly delicious. It is good for flavouring pasta, rice and polenta, but can also top crostini or flavour meat or fish dishes. It is best when made with fresh or dried ceps, but you can also use giant polypore or chicken of the woods. The sauce can be frozen.

Ingredients

Quantity Ingredient
300g small fresh ceps
15g dried ceps, soaked in warm water
2 garlic cloves, finely chopped
4 tablespoons parsley, finely chopped
2 mint leaves, finely chopped
1 tablespoon tomato paste
salt, to taste
pepper, to taste
4 tablespoons olive oil

Method

  1. Clean the fresh ceps, then cut into small cubes. Drain the dried ceps after 20 minutes, reserving the water, then chop finely.
  2. Fry the garlic in the oil until transparent, then add the fresh and soaked dried mushrooms. Fry for about 10 minutes over a medium heat. Season to taste.
  3. Add the parsley, mint, tomato paste and 4 tablespoons of the reserved cep soaking water. Warm through, and the sauce is ready.
  4. If you use this sauce for pasta – especially – sprinkle with a little grated Parmesan before serving.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again