A Genoese mushroom sauce, also known as Sugo ai Funghi, for pasta or polenta.
The recipe comes fromDarrell Cortiof the Sacramento gourmet groceryCorti Bros.
The recipe is Darrell’s grandmother’s and appeared in Saveur in 2001.
Elise Bauer
This recipe is a testament to the adage that good things take time.
Although the ingredients couldn’t be more simple, the slow cooking at various stages deeply enhances the flavors.
First dried porcini mushrooms are soaked in water to rehydrate them.
Elise Bauer
Then carrots are added, cooked for a while, then celery, and finally garlic and herbs.
The sauce is so good I just want to eat it straight with a spoon!
(And I will if it’s anywhere in reaching distance).
Elise Bauer
It shines over polenta, ravioli, or a short pasta like penne or fusilli.
Recipe published with permission of Darrell Corti.
If you are using dry herbs, use half as much.
Elise Bauer
The mincing is important, as the sauce is not strained or pureed.
Heat olive oil in a medium, thick-bottomed pot (4 or 5 quart) over medium heat.
Add the minced onions and stir to coat with the olive oil.
Elise Bauer
Cook, stirring occasionally, until the onions turn a deep golden color, about 30 to 40 minutes.
Adjust the heat lower if necessary to keep the onions from drying out.
Add the minced carrots and cook for 5 to 6 more minutes.
Elise Bauer
Add the celery and cook until soft, about 10 more minutes.
Add the garlic, parsley, rosemary, thyme, and marjoram.
Cook for 4 to 5 minutes more.
Elise Bauer
This helps remove any grit that may be lingering in the soaking liquid.
Finely chop the mushrooms and add to the vegetables in the pot.
Push the vegetables to one side of the pot and increase the heat to high.
Elise Bauer
Bring to a simmer and reduce the heat to low.
Add ground black pepper to taste.
Cover the pot and simmer, stirring occasionally, for 1 1/2 hours.
Elise Bauer
Discard the bay leaf.
Serve overpolentaor toss with ravioli or other pasta.
Elise Bauer
