Porcini sauce
This is one of Chef Kataoka's signature sauces. Porcini
mushrooms are one of the world's three great mushrooms, along with truffles and matsutake mushrooms. They're a "large mushroom" beloved in many European countries. They're usually soaked in water, but lukewarm water works fine if you're in a hurry. These days, they're readily available at large supermarkets and online. Be sure to wash soaked porcini carefully, as they may contain sand and dirt. They tend to burn easily, so the trick is to simmer them slowly, stirring occasionally. You can also add parsley to finish.
mushrooms are one of the world's three great mushrooms, along with truffles and matsutake mushrooms. They're a "large mushroom" beloved in many European countries. They're usually soaked in water, but lukewarm water works fine if you're in a hurry. These days, they're readily available at large supermarkets and online. Be sure to wash soaked porcini carefully, as they may contain sand and dirt. They tend to burn easily, so the trick is to simmer them slowly, stirring occasionally. You can also add parsley to finish.
How to make it
1
Place the dried porcini mushrooms in a bowl and cover with water to soak them. After soaking, wash them carefully one by one in the bowl and roughly chop them. You will use the top layer of the soaking water, so leave it as it is to allow the dirt to settle
2
Put olive oil and garlic in a pot and heat over low heat. When the garlic turns golden brown, add the onions. Sauté for about an hour until the onions turn brown
3
Add chopped porcini mushrooms and red wine to 2 and bring to a boil
4
Once the alcohol has evaporated, add the clear top layer of the soaking water from step 1 and the crushed whole tomatoes, and simmer over low heat for about an hour until thickened
Materials 2 people
-
- 1 bag of dried porcini mushrooms
- 20g
-
- Onion
- 150g
-
- garlic
- 1/2 tbsp
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate amount
-
Olive Oil
-
- red wine
- 60-80ml
-
- Whole tomatoes
- 100g
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