Tomato Sauce With Porcini Mushrooms
Makes Enough For 1 Pound Of Pasta
Ingredients
1 cup water
1 ounce dried porcini mushrooms, rinsed
3 tablespoons olive oil
1 onion, chopped fine
1 celery rib, minced
1 small carrot, peeled and minced
Salt and pepper
1 (28-ounce) can whole tomatoes, drained and chopped coarse
3 tablespoons minced fresh parsley
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 oil in 12-inch skillet over medium heat until shimmering. Add onion, celery, and carrot and cook until vegetables are softened, 8 to 10 minutes. Stir in porcini and 1 teaspoon salt and cook until fragrant, 1 to 2 minutes. Stir in tomatoes and reserved porcini soaking liquid, bring to simmer, and cook until sauce thickens, about 15 minutes. Stir in parsley and season with salt and pepper to taste.
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