Dried mushroom ragù is a tasty and versatile side dish typical of Italian cuisine. Dried porcini mushrooms are softened and slowly cooked together with pine nuts, onion, garlic, and tomato passata to create a sauce rich in flavors. Fresh parsley and red wine add a touch of freshness and depth to the dish. This delicious sauce can accompany pasta, rice, or meat dishes, adding a unique flavor.
Rehydrate the mushrooms and prepare a sauté in a terracotta casserole with garlic and onion
When the onion turns golden, add the mushrooms cut into pieces and then a little of their rehydration broth, obviously filtered
After a few minutes, add red wine, let it evaporate, and then add the tomato passata and pine nuts. Cook for at least twenty minutes on very low heat with the lid on, extending with the mushroom broth
Adjust the salt and, once cooked, add the chopped parsley
Pan
Knife
Store in the refrigerator for up to 2 days
Italia
| Energy (kcal) | 66.7 |
| Carbohydrates (g) | 1.78 |
| of which Sugars (g) | 1.76 |
| Fat (g) | 1.59 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 2.2 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.01 |
