Creamy Italian Porcini Mushroom Sauce Recipes

Steps:

• In a saucepan heat the butter and oil then sweat the mushrooms and shallots.
• Add the stock cube and 1 cup water. Bring to the boil and simmer for 5 minutes.
• Reduce the heat and add the cream and brandy and heat for 2-3 minutes.

Steps:

• Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
• Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
• Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

Steps:

• Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
• While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
• Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
• Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.

Steps:

• Place the mushrooms in a bowl or a pyrex measuring cup and cover with hot water. Let soak 15 to 30 minutes, until thoroughly soft. Line a strainer with cheesecloth and set it over a bowl. Drain the mushrooms and squeeze them over the strainer. Then rinse in several changes of water and chop coarsely. Measure out 1/4 cup of the mushroom soaking liquid.
• Begin heating a large pot of water for the pasta. Heat the olive oil in a large, wide, heavy nonstick frying pan over medium heat and add the onion or shallot. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and stir together for minute, until fragrant, then add the mushrooms and stir together for a minute or two, until fragrant. Add the tomatoes and their juice, the mushroom soaking liquid you set aside, the thyme, and 1/2 teaspoon salt. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes. Add a generous amount of pepper, taste and adjust seasonings. Keep warm.
• When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook al dente, following the timing directions on the package but checking a minute or two before the time on the package. Remove 1/4 cup of the pasta cooking water and stir it into the mushroom sauce. When the pasta is cooked through but still firm to the bite, remove another 1/2 cup water, drain the pasta and toss with the sauce in the frying pan if possible. If you wish to thin out the sauce or moisten the pasta further, add 1/4 to 1/2 cup of the pasta cooking water or more of the mushroom soaking liquid. Serve hot; pass the Parmesan at the table.

Steps:

• Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.