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Pasta: Porcini Mushrooms in Tomato Sauce

IF YOU KNOW FOLKS who disdain mushrooms, this dish could change their minds. The mushrooms are all but invisible and few will recognize that mushrooms are the source of the rich, earthy flavor.

Dried porcini mushrooms are widely available (rarely fresh). It's a matter of soaking the dried mushrooms briefly to extract the flavor—then adding the liquid and bits of chopped mushrooms to the sauce.

KeyPasta. Although any pasta will do, some pasta shapes hold coarse sauces better such as chiocciole, fusilli, conchiglie, penne or ziti. It helps to chop the vegetables into small bits (minced vegetables).

KeyTomatoes. Use either whole or diced tomatoes; if whole, simply chop them coarsely with a wooden or plastic spoon while cooking (chopped whole tomatoes cling to the pasta better than diced).

Takes about 45 minutes. Serves 4.

SHOPPING LIST:
Jerry's Recipes
  • Pasta
  • Porcini mushrooms (dried)
  • Celery
  • Carrot
  • Onion
  • Garlic
  • Canned tomatoes (whole or diced)
  • Flat-leaf parsley
  • Parmesan cheese
    • Optional: non-smoked ham or bacon
    • Optional: red wine


Prepare mushrooms
1
Put in a small bowl and soak until mushrooms are softened (20-30 minutes)
  • about 1 oz dried porcini mushrooms (small handful)
  • hot water (enough to cover mushrooms)
2
  • Remove soaked mushrooms and rinse under cold water, then chop and save for sauce
  • Strain remaining liquid through a coffee filter to remove any grit—reserve the liquid for sauce

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Prepare sauce
1
In a non-stick sauté pan large enough to combine the cooked pasta with the sauce, heat oil and sauté until onions are translucent and vegetables softened (about 8-10 minutes)
  • 3 tablespoons olive oil
  • 1 celery rib, chopped fine
  • 1 small carrot, chopped fine
  • 1 medium onion, chopped fine
  • 1-2 tsp salt
  • Optional: 2-3 tablespoons ham or bacon, chopped fine

2
Add and continue cooking 1-2 minutes
  • 2-3 cloves garlic, minced
  • prepared porcini pieces (see above)
3
Add, bring to boil, then lower heat to simmer and cook, uncovered, 15-20 minutes or until sauce thickens
  • 1 28-oz can whole or diced tomatoes
  • reserved porcini liquid (see above)
  • 1/4 tsp sugar or honey
  • Optional: few ounces red wine
4

Stir in
  • small palmful fresh parsley, minced
  • salt and fresh ground black pepper to taste

      Finish the dish:

  
 
  • Drain pasta, then combine pasta with the sauce (preferably in the same pan as used for sauce) OR put pasta in individual serving dishes and top with sauce
  • If the pasta seems dry, stir in a small amount of the pasta cooking water
  • Top servings with chopped parsley and grated Parmesan cheese at the table

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