Porcini mushrooms are the king of all Italian mushrooms! They make autumnal cooking one of the easiest and tastiest seasons due to their intense, earthy flavour. Cooked simply with tomatoes, they become a pasta sauce for tagliatelle or a topping for polenta.
6 or 7 medium size fresh porcini mushrooms
3 tablespoons extra virgin olive oil
1/2 onion, finely sliced
240ml tomato passata
salt and pepper, to taste
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Gently clean the porcini mushrooms with a vegetable brush and a dump cloth. Lay on paper towel and pat dry, then slice.
Heat olive oli in a large saucepan over medium heat then add onion and cook until softened and golden in colour. Add mushroom, stirring to coat them in oil. Continue to cook for 10 minutes on medium heat, stirring often.
Add tomato passata, stir and season with salt and pepper. Cook on medium heat for about 20 minutes, or until the sauce thickens.
Serve right away, as side dish or as a sauce for pasta or polenta.