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Mushroom Sugo
Mushroom Sugo
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Delicious Genoese mushroom sauce packed with dried porcinis, vegetables, garlic, and red wine. Perfect for pasta or polenta - a must try Sugo ai Funghi!
Ingredients:
  • 1 ounce dried porcini mushrooms
  • 4 tablespoons extra-virgin olive oil
  • 2 medium yellow onions, peeled and minced (yielding about 2 cups minced onion)
  • 2 carrots, peeled and minced (yielding about 1 1/2 cups minced carrots)
  • 3 celery ribs, minced (yielding about 1 1/2 cups minced celery)
  • 6 to 8 cloves garlic, peeled and minced
  • 1 bunch parsely, minced (yielding 1/3 cup loosely packed)
  • 1/2 teaspoon fresh rosemary, minced
  • 1/4 teaspoon fresh thyme
  • 1/4 teaspoon fresh marjoram (we didn't have marjoram growing so we used fresh oregano instead, which has a similar flavor)
  • 1/2 cup dry red wine
  • 1 15-ounce can tomato sauce
  • 1 beef bouillon cube (use vegetable bouillon cube for vegetarian option)
  • 1 bay leaf
  • Freshly ground black pepper
Instructions:
  • Rehydrate dry mushrooms: Place them in a bowl with 2 cups of warm water and let sit.
  • Caramelize minced onions: Heat olive oil in a medium, thick-bottomed pot over medium heat. Add minced onions and stir to coat. Cook until onions are deep golden, about 30 to 40 minutes, adjusting heat if needed.
  • Add the minced carrots and cook for 5-6 minutes. Then, add the celery and cook until soft for about 10 minutes. Finally, add the garlic, parsley, rosemary, thyme, and marjoram and cook for an additional 4-5 minutes.
  • Strain the porcini from the soaking liquid using a coffee filter to keep any grit out. Chop the mushrooms finely and mix them with the vegetables in the pot.
  • Intensify the flavors: Push the vegetables aside in the pot and turn up the heat to high. Pour in 1/2 cup of red wine on the empty side and let it simmer on high heat for 2-3 minutes.
  • Stir in the tomato sauce, 1 1/2 cups of mushroom soaking liquid, crushed bouillon cube, and bay leaf. Simmer over low heat, sprinkle with ground black pepper, and cover. Cook for 1 1/2 hours, stirring occasionally. Remove and discard the bay leaf. Serve over polenta or pasta of choice.

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