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Porcini Sauce

  • Sauces


  • 1 lb Porcini Mushrooms, fresh (or 2.5 oz of dried mushrooms)
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 clove of garlic
  • 1 sprig parsley
  • ½ cup extra virgin olive oil
  • 4 tomatoes, ripened
  • 1 tablespoon tomato sauce
  • some basil leaf
  • 1 pinch oregano
  • salt and pepper


Prepare a chopped mixture of all the herbs without the parsley and basil, and brown in a pan in the oil. Dilute if necessary with very little warm water. Add the mushrooms cleaned and sliced (or dry ones, previously soaked). Immediately afterwards, blend in the tomatoes, oregano, salt and pepper. Lower the heat and check the sauce by stirring it with a wooden spoon, letting the mushrooms cook slowly while the sauce gradually thickens. In a bowl, amalgamate cold the small amount of remaining oil with the basil and chopped parsley and blend in the mushroom sauce, mixing well.