Mushroom Sauce
"The mushroom sauce is a rich and flavorful condiment, ideal for enhancing your dishes with an autumnal touch. Perfect for those following a Mediterranean diet, this sauce is naturally vegan and gluten-free! Discover the recipe for this homemade mushroom sauce, an easy and quick way to enrich any preparation."
Dietary Information
Servings:
- 1
To prepare the mushroom sauce, first of all, soak the porcini mushrooms in cold water for about 20 minutes, until they have rehydrated. Finely chop the shallot with a knife 1. Peel and cut the carrots, first into strips and then into 1 cm side cubes 2. Cut the celery in the same way 3.
- 2
Clean and cut a clove of garlic in half 4. Cut the champignon mushrooms into 4 parts 5, slice the portobello mushrooms 6 and set aside.
- 3
Drain the porcini mushrooms well 7 and filter their water by passing it through a fine-mesh sieve 8. Pour the oil into a saucepan, add the garlic, shallot and carrots 9.
- 4
Add the celery 10, season with salt 11 and cook over medium heat for 3 minutes. Add the mushrooms 12 and continue cooking, over high heat, for 5 minutes, stirring occasionally.
- 5
Then add the portobello mushrooms 13 and after 3 minutes the champignon mushrooms 14. Cook for 5 minutes and deglaze with the white wine 15.
- 6
When all the alcoholic part has evaporated, add 4 ladles of porcini water 16 and continue cooking for another 5 minutes. Then add the tomato passata 17, a fresh bay leaf 18 and another 3 ladles of porcini water. Mix well and cook over low heat for about 1 hour.
- 7
When the sauce has become thick, add the pepper 19, the chopped parsley 20 and mix. Taste and, if necessary, adjust the salt. Your mushroom sauce is ready to be enjoyed 21!
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