Porcini Marinara Sauce Recipe

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Porcini Marinara Sauce

Contributed by: Melinda

1/2 - 1 oz. dried Porcini mushrooms - do not substitute
1 cup very hot tap water
1 lb sliced crimini mushrooms
Olive oil
1 stalk celery, small dice
1 large or 2 medium onions, small dice
1 small green bell pepper, small dice
Fresh garlic, chopped to taste
1 28 oz. can crushed tomato
1 8 oz. can tomato sauce
1/2 - 1 cup red wine
1 small branch fresh thyme
1 stem fresh oregano
1 bay leaf
Salt and black pepper

Place dried Porcini into a 1 cup clear glass mug or measuring cup*. Add hot water. Let stand while preparing vegetables.
Over medium - medium high, heat a large pot.
Add olive oil, onion, celery, crimini mushrooms and optional bell pepper and cook until onion is translucent.
Add garlic and cook until fragrant (up to 2 minutes).
Add wine and cook until vegetables absorb most of the liquid.
Remove porcini from water, reserving soaking water. This is now a mushroom stock you will add to the sauce.
Add crushed tomatos, tomato sauce, and mushroom stock to the pot.
Chop the re-hydrated porcini mushrooms and add to the sauce.
Wash the herbs and add entire stems to the pot. Once cooked you can remove the stems from which the leaves will have cooked off.
Add salt and pepper to taste
Cook over medium heat at a slow boil until thickened.
Serve with pasta or use in Lasagna.

*Do not discard soaking liquid - this is mushroom stock you will add to the sauce.

Questions about this recipe?