Mushroom sauce made from dried mushrooms

Mushroom sauce made from dried mushrooms - inevidimka mushroom sauce made from dried mushrooms 7d099875 a713 41bf aae7 8763d2a3aa87

The tradition of using dried mushrooms to make sauces dates back centuries, particularly in European and Asian cuisines where mushrooms were dried to preserve their flavor and extend their use beyond the season. Dried mushrooms, especially varieties like porcini, offer a concentrated, earthy flavor that fresh mushrooms can’t match, making them ideal for a rich, umami-packed mushroom sauce. This type of sauce is versatile and can be served with a variety of dishes, including pasta, polenta, grilled meats, and roasted vegetables. The deep, robust flavor of the sauce enhances the taste of the dish, adding a layer of complexity that complements the main ingredients beautifully.

Serves: +10
  • Dried mushrooms (e.g., porcini) 30 g
  • Olive oil 30 ml
  • Onion 50 g
  • Garlic 2 cloves
  • Dry white wine 50 ml
  • Vegetable or chicken broth 250 ml
  • Heavy cream 100 ml
  • Salt 2 g
  • Black pepper 2 g
  • Fresh parsley 5 g
60 minsPrint
  • Place the dried mushrooms in a bowl and cover them with warm water. Let them soak for at least 30 minutes to rehydrate. Once soft, drain the mushrooms, reserving the soaking liquid. Chop the mushrooms finely.
  • In a saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  • Add the rehydrated and chopped mushrooms to the pan. Cook for about 5-7 minutes, until the mushrooms have browned slightly.
  • Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.
  • Stir in the vegetable or chicken broth and the reserved mushroom soaking liquid, being careful to leave behind any grit. Bring to a simmer and let cook for 10-15 minutes, allowing the flavors to meld.
  • Reduce the heat to low and stir in the heavy cream. Warm through, but do not boil, to avoid curdling. Season with salt and pepper to taste.
  • Garnish the sauce with chopped fresh parsley before serving. This sauce pairs wonderfully with pasta, grilled meats, or roasted vegetables.

Storage Tips

This mushroom sauce can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat the sauce on the stove over low heat, adding a little broth or water if necessary to reach the desired consistency.

Useful Properties of the Main Ingredient

Dried mushrooms, particularly porcini, are known for their high content of dietary fiber, proteins, and vitamins B and D. They also contain antioxidants and compounds that can support the immune system and contribute to overall health.

Interesting Facts

  • Intense Flavor: The drying process concentrates the flavors of the mushrooms, resulting in a more potent taste compared to fresh mushrooms.
  • Historical Use: Dried mushrooms have been a valuable food source for centuries, prized for their ability to be stored and transported easily.
  • Culinary Staple: Mushroom sauce made from dried mushrooms is a staple in many cuisines, celebrated for its deep, earthy flavor and the richness it adds to dishes.

This dried mushroom sauce recipe showcases the depth of flavor that can be achieved with simple, carefully selected ingredients, bringing a touch of elegance and complexity to a variety of dishes.

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