Porcini Mushroom Sauce With Rosemary
Makes Enough For 1 Pound Of Pasta
Ingredients
1 cup water
1 ounce dried porcini mushrooms, rinsed
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound white mushrooms, trimmed and sliced thin
1 onion, chopped fine
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
Salt and pepper
Instructions
- Microwave water and mushrooms in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, reserving liquid, then chop mushrooms coarse.
- Heat butter and oil in 12-inch skillet over medium heat until butter is melted. Add white mushrooms and onion and cook until softened and lightly browned, 8 to 10 minutes. Stir in porcini, garlic, and rosemary and cook until fragrant, 1 to 2 minutes. Stir in reserved porcini soaking liquid and bring to simmer. Stir in parsley and season with salt and pepper to taste.
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