SUGO AI FUNGHI PORCINI SPETTACOLARE 🍄

Soak dried porcini mushrooms in warm water for 20-30 minutes until rehydrated.

Drain mushrooms, reserving soaking liquid, and chop finely.

Heat olive oil and butter in a skillet over medium heat until melted.

Add minced garlic and shallots, sautéing until fragrant, about 2-3 minutes.

Stir in chopped porcini mushrooms and fresh thyme, cooking for another 5 minutes.

Pour in white wine, scraping the bottom of the skillet, and simmer until reduced by half.

Add reserved mushroom soaking liquid and vegetable broth, bringing to a simmer.

Cook for 10-15 minutes until sauce thickens slightly.

Stir in heavy cream, salt, and black pepper, cooking for an additional 5 minutes.

Remove from heat and stir in grated parmesan cheese until melted.

Garnish with chopped fresh parsley before serving.

Equipment Needed

Spice Level:

Allergens