Mushroom Sauce for Pasta or Polenta
Almost all the regions in northern Italy
1 oz of dried porcini mushrooms soaked in boiling water for 15 minutes. Keep the soaking water to add to the sauce.
12 oz button mushrooms, sliced
Little extra Virgin olive oil
100 ml cooking cream
- Soften the chopped onion in the melted butter and oil over a low heat.
- Drain the dried mushrooms and squeeze out most of the liquid. Add to the onion and fry over a medium heat for a couple of minutes.
- Add the sliced mushrooms and cook gently for a few minutes.
- When the mushrooms are cooked add some of the soaking water and the cooking cream to give a good coating consistency.