Mushroom ragout is perfect for seasoning a noodle dish, baked pasta, polenta or as a filling for a potato flan.
The mushroom ragout recipe is really easy and will allow us to season our tagliatelle or fettuccine. We can also use this sauce to make baked pasta, lasagna and polenta.
• 700 g Tomato puree
• 450 g Mushrooms
• 50 g Dried boletus
• 140gr Tomato paste
• 150gr Of mixture for sautéing celery, carrot and onion
• 100 ml White wine (half a glass) from Amarticos
• Chili pepper to taste
• Salt to taste
• Chopped parsley to taste
• Olive oil to taste
• One or two bay leaves
1 – Soak the dried porcini mushrooms in a saucepan of hot water for about ten minutes.
2 – In a large saucepan, sauté the celery, onion and carrot in a little oil. Once sautéed, add the diced mushrooms, the soaked dried mushrooms and the filtered mushroom soaking water.
3- Saute over high heat for 5 minutes. Season with salt, chopped parsley, chilli and water with wine.
4 – Once the alcoholic part of the wine has evaporated, add the tomato extract and dissolve it in the cooking juice.
5 – Add the tomato puree, a glass of water and a couple of bay leaves. Taste the sauce and add a pinch of salt if necessary, then cook the meat sauce over very low heat for 30 to 45 minutes.
6 – When the meat sauce is cooked, remove the bay leaf and let it rest for about an hour for it to take on flavor.
The mushroom ragout is ready!
Let’s use it to season fettuccine, lasagna or polenta.
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