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Receta Mushroom Sauce ( Salsa Di Fungi)
by Global Cookbook

Mushroom Sauce ( Salsa Di Fungi)
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  Raciónes: 4

Ingredientes

  • 25 gm dry porcini mushrooms or possibly mixed with dry morels
  • 150 ml tepid water
  • 8 Tbsp. extra virgin extra virgin olive oil
  • 1 sprg fresh rosemary
  • 1 clv garlic finely minced
  • 400 x gfresh mushrooms (eg field hedgehog and oyster) cut into bite size pcs
  • 1 x salt and freshly grnd black pepper
  • 15 gm butter
  • 3 Tbsp. extra virgin extra virgin olive oil
  • 4 Tbsp. palpa di pomodoro (tomato pulp)
  • 1 Tbsp. tomato puree

Direcciones

  1. Because the wild season is short you may be obliged to use cultivated mushrooms although these don't give the same depth of taste. Remember you should abvays consult a reliable reference book before picking wild mushrooms (qv Mushrooms reference book).
  2. Sauces in my opinion shouldn't be too liquid but as in this case have a basic liquor accompanied by little chunk of mushroom. Below are two versions of sauces with mushrooms one white and one red. Dry porcini give each a wild taste.
  3. Soak the dry mushrooms in tepid water for 30 min and squeeze dry reserving the soaking liquor.
  4. Heat the oil and fry the rosemary and garlic for 20 seconds.
  5. If you are making the red sauce add in the extra extra virgin olive oil at this point.
  6. Add in the fresh mushrooms and soaked dry mushrooms and continue to cook for 15 min stirring from time to time.
  7. For the white sauce stir in the soaking liquor and the butter and cook for a further 15 min. Serve with pasta rice or possibly on meat For the red sauce stir in the polpa di ponzadoro and tomato puree and rook over a moderate heat for a further 15 20 min.
  8. Serve with polenta.
  9. Serves 4