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 flavor. Fresh parsley and red wine give the dish a touch of freshness and depth. This delicious sauce can accompany pasta, rice or meats, adding a unique taste.
Rehydrate the mushrooms and prepare a sauté of garlic and onion in a terracotta casserole
When the onion turns golden, add the mushrooms cut into pieces and a little of their rehydration broth, filtered
After a few minutes add the red wine and let it evaporate, then add the tomato passata and the pine nuts and cook for at least twenty minutes over very low heat with the lid on, thinning with mushroom broth as needed
Adjust salt and when cooking is finished add the chopped parsley
Pan
Knife
Store in the refrigerator for up to 2 days
Italy
| 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 |
