Tonight was one of those nights that I eat alone, hubby works until late so I usually use these nights to prepare myself something that he doesn’t care for. I spent yesterday making sausage and peppers for him and a batch of meatballs to put in the freezer so tonight I decided to make myself some porcini mushroom sauce and add a few meatballs to it for my dinner alone night.
I happen to love all kinds of mushrooms but hubby detests them in any way, shape or form. Last week Amazon had a special on dried porcini and so I splurged and bought the 4 pack special they offered. This morning I covered one package with boiling water and let the mushrooms re-hydrate, when they were fully hydrated I chopped them up a bit and proceeded to make this sauce, I have to say it came out great and will be even better tomorrow or the next day.
Porcini Mushroom Sauce
2 ounces of dried porcini mushrooms, cover with boiling water and allow to sit for about 30 minutes, strain thru a fine seive and save the water for the sauce
1 28 ounce can of San Marzano tomatoes, whole, crushed with your hands
2 cloves garlic minced
1/2 small onion finely diced
1/2 cup dry white wine
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup fresh chopped parsley
Heat a 3 quart saucepan over medium heat and when it is hot add about 2-3 tablespoons of good olive oil. Let the oil heat and when it is hot add the finely minced onion, lower the heat if the onion starts to brown and saute it until it softens up. Add the garlic and the crushed red pepper and continue to saute, keep stirring and watch the heat so it doesn’t burn. Add the mushrooms that have been drained and chopped into nice sized pieces, sautee until the bottom of the pan develops some fond, add the wine and scrape up all the browned bits, cook until the wine reduces to about half of the original amount. Add the tomatoes, their liquid and the rest of the seasonings and the strained water from soaking the mushrooms if it isn’t gritty. Lower the heat and half cover the pan and cook the sauce for about 45 minutes, stir once or twice and keep it just above a gentle simmer. After 45 minutes remove the lid and turn the heat up a bit to reduce the sauce to as thick as you prefer it.
This sauce came out great and I will admit I kind of pigged out on it, it was so good that I was eating it with a spoon without any bread or pasta at one point.