Mushroom Sugo

Temps des Fêtes 2017
F201706028.jpg
food and drink

BY: Eric Vellend

When selecting fresh mushrooms for this sauce, look for a balance of flavour (cremini), texture (king oyster) and pretty shapes (hon shimeji). This recipe is adapted from Lidia’s Favorite Recipes by Lidia Mattichio Bastianich and Tanya Bastianich Manuali (Knopf).

½ oz (15 g) dried porcini mushrooms
1 cup (250 mL) boiling water
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) unsalted butter
1 large red onion, about 12 oz (375 g), finely chopped
3 cloves garlic, minced
1 tbsp (15 mL) chopped thyme
2½ lbs (1.25 kg) mixed fresh mushrooms, sliced ¼ inch (5 mm) thick
Salt and freshly ground pepper to taste
3 tbsp (45 mL) tomato paste
1 cup (250 mL) dry Marsala wine
4 cups (1 L) unsalted vegetable stock, preferably homemade

1. Soak porcini in boiling water for 20 minutes. Remove porcini and squeeze dry. Place in sieve and rinse. Drain, dry, coarsely chop and set aside. Slowly pour soaking liquid into a bowl, leaving any sediment behind. Set aside.

2. In a large pot, heat oil and butter over medium heat. Add onion. Cook, stirring occasionally, until soft, about 10 minutes. Add garlic and thyme. Cook, stirring, 2 minutes. Add fresh mushrooms and soaked porcini. Cover and cook, stirring occasionally, until some moisture weeps, about 5 minutes. Remove lid, season with salt and pepper, and raise heat to medium-high. Cook, stirring, until moisture evaporates and mushrooms start sizzling, about 5 minutes. Add tomato paste. Cook, stirring constantly, for 2 minutes. Add Marsala. Cook, stirring often, until Marsala is syrupy, about 5 minutes. Add porcini broth and vegetable stock. When mixture comes to a boil, adjust heat to maintain gentle simmer. Cook, stirring occasionally, until sauce is glossy and thick, about 45 minutes. Season with salt and pepper. Cool completely.

3. Divide between two 4-cup (1-L) containers. Cover and label with date. Refrigerate up to 5 days or freeze up to 6 months.

Makes 7 cups (1.75 L)


MUSHROOM SUGO PAPPARDELLE
In a large pot, heat 3½ cups (875 mL) Mushroom Sugo over medium-low heat. Bring a large pot of salted water to a boil. Cook 1 lb (500 g) dried Italian pappardelle according to instructions on package. Drain and add to sauce. Stir in 3 tbsp (45 mL) diced unsalted butter and ¼ cup (60 mL) chopped parsley until butter melts. Served with grated Parmesan.

Serves 4 to 6


MUSHROOM SUGO PEROGIES
In a large pot, heat 3½ cups (875 mL) Mushroom Sugo over medium-low heat. Bring a large pot of salted water to a boil. Cook one 907-g bag frozen perogies according to instructions on package. Drain and add to sauce. Stir then sprinkle with 2 tbsp (30 mL) chopped chives or green onion. Serve with sour cream.

Serves 4 to 6


MUSHROOM SUGO TOFU
Cut two 2/3-lb (350-g) blocks firm tofu into 4 slices each. Pat dry with paper towel. Season generously with salt and pepper. Heat 2 tbsp (30 mL) vegetable oil in a large nonstick fry pan over medium-high heat. Add tofu. Cook until nicely browned, 3 to 4 minutes per side. Reduce heat to medium-low. Add ½ cup (125 mL) vegetable stock. When stock stops bubbling, stir in 3½ cups (875 mL) Mushroom Sugo. Cook, turning occasionally, 5 minutes. Top with trimmed enoki mushrooms. Serve with steamed brown rice.

Serves 4