Sugo di Funghi, key to a variety of Italian dishes!

Mushroom sauce

250 g dried mushrooms

2 cloves of garlic

olive oil

nipitella herbs

1 tbs of butter

½ L of beef broth

In a bowl of luke warm water add the mushrooms and let sit for 30 minutes. In a sauce pan put ½ cup olive oil and pressed garlic then sautée. Strain the mushrooms, removing all excess water, then chop and add to saucepan. Cook over a low flame for about 3 minutes. Add the nipitella, which will need to be finely chopped. Now add the broth and cook slowly over a low flame for 20 minutes, stirring occassionally, and adding more broth as necessary. Remove from the flame and stir in the butter, cover and let it rest for another 30 minutes.

** This mixture can be used to top polenta for a delicious first course or as a ‘crostini’ on top of toasted Italian bread. **

Mushroom sauce 250 g dried mushrooms 2 cloves of garlic olive oil nipitella herbs 1 tbs of butter ½ L of beef broth In a bowl of luke warm water add the mushrooms and let sit for 30 minutes. In a sauce pan put ½ cup olive oil and pressed…

Mushroom sauce 250 g dried mushrooms 2 cloves of garlic olive oil nipitella herbs 1 tbs of butter ½ L of beef broth In a bowl of luke warm water add the mushrooms and let sit for 30 minutes. In a sauce pan put ½ cup olive oil and pressed…