Porcini sauce
This is one of Chef Kataoka's signature sauces. Porcini
mushrooms are one of the world's three greatest mushrooms, alongside truffles and matsutake mushrooms. They are a beloved "king of mushrooms" in various European countries. They are usually rehydrated in water, but lukewarm water will suffice if you're in a hurry. Nowadays, they can be found in large supermarkets and online. Rehydrated porcini mushrooms may contain sand and dirt, so be sure to wash them thoroughly. The key is to simmer them slowly, stirring occasionally, as they tend to burn easily. You can also add parsley at the end.
mushrooms are one of the world's three greatest mushrooms, alongside truffles and matsutake mushrooms. They are a beloved "king of mushrooms" in various European countries. They are usually rehydrated in water, but lukewarm water will suffice if you're in a hurry. Nowadays, they can be found in large supermarkets and online. Rehydrated porcini mushrooms may contain sand and dirt, so be sure to wash them thoroughly. The key is to simmer them slowly, stirring occasionally, as they tend to burn easily. You can also add parsley at the end.
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
materials2 people
-
- porcini mushrooms - 1 bag
- 20g
-
- Onion
- 150g
-
- garlic
- 1/2 tbsp
-
-
Ardoino
Extra Virgin Olive - Appropriate amount
-
Ardoino
-
- red wine
- 60-80ml
-
- Whole tomatoes
- 100g
[PR]
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