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Wild-Mushroom Sauce




Source of Recipe


Shea MacKenzie


List of Ingredients




4 ounces dried porcini mushrooms
1 C. boiling water
2 T. vermouth
1 medium-sized sweet yellow onion, chopped
1/2 pound fresh mushrooms, cleaned and sliced
8 medium-sized ripe tomatoes, skinned and chopped
(dip tomatoes into boiling water briefly, run under cold water~skins are easily removed)
2 T. minced fresh parsley, or 2 tsp. dried
1 T. tomato paste
1 T. minced fresh basil, or 1 tsp. dried
1-1/2 tsp. freshly grated orange zest
1 clove garlic, crushed
1 tsp. honey
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper


Recipe



Place the dried mushrooms in a small bowl and cover with boiling water. Allow the mushrooms to soak for 15 minutes. Reseving the liquid, drain the mushrooms and rinse well. Coarsely chop and set aside.

In a large skillet, heat the vermouth over low heat. Add the onions and saute' until soft (about 5 minutes). Add the fresh mushrooms and stir well. Cook the vegetables until the mushrooms have released their moisture. Continue cooking until most of the moisture has evaporated (about 10 minutes).

Add the remaining ingredients and the reserved mushroom liquid. Bring to a boil then reduce the heat. Simmer, stirring from time to time, for 15 minutes. Stir the reserved mushrooms into the sauce and simmer another 10 minutes.
Serve hot.

Yield: 2 cups
About 45 minutes to make.

A very hearty sauce, excellent topping for polenta or pasta.