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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?
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