Ingredients
- 15 g dried porcini mushrooms
- 2 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil, divided
- 3 medium yellow onions, thinly sliced (ca. 350g)
- 2 shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 750 g mixed mushrooms (e.g. cremini, oyster, king trumpet, shiitake)
- 1 1/2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 5 sprigs fresh thyme
- 100 ml dry red wine
- 500 ml vegetable broth
- 2 bay leaves
- 2 x 400 g can cherry tomatoes (e.g. Mutti brand)
- 1/2 small bunch flat leaf parsley, coarsely chopped
To serve:
- Your choice of pasta, potatoes, gnocchi, polenta or other favourite
- Freshly grated parmesan (optional)
Instructions
- In a small bowl, add the dried porcini and cover with 125 ml boiling water. Set aside to soak for at least 20 minutes.
- Meanwhile, heat the butter and 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium until butter is melted. Add the onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, 30-35 minutes (stopping before the onions become too dry).
- While the onions cook, fry the mushrooms in batches. Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add a couple handfuls of the mushroom and fry until golden brown and cooked through, about 5–7 minutes. Transfer to a plate and repeat with the remaining mushrooms.
- Add the tomato paste, smoked paprika and cayenne to the pot with onions and stir for one minute. Then add the fried mushrooms and thyme. Season with salt and pepper.
- Increase the heat to medium-high, add the wine and cook for 2 minutes. Then add the vegetable broth, bay leaves, rehydrated porcini mushrooms and their soaking liquid (drained through a fine mesh sieve), tomatoes and 1/2 a cup (125 ml) water.
- Bring to a boil, cover with a lid and reduce heat to a low simmer and cook for 60 minutes, stirring every 15 min. After 30 minutes, adjust the lid so that it is partially covering the pot so that the sauce can further reduce and thicken. Discard the thyme sprigs and bay leaves; season additional with salt and pepper, to taste.
- When ready to serve, add the parsley to the sauce and stir to combine.
- Serve over pasta or your other choice with a little grated parmesan to garnish, if desired.
Nutrition
Notes
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