Are you a mushroom lover and hate the fact that fresh mushrooms are only available for a few weeks each year?
Dried mushrooms are the answer to all your problems: keep them easily stacked in your pantry and hydrate them whenever you are craving mushroom goodnes.
This recipe makes for an irresistible sauce that can be added to any pasta dish, chicken, steak, or even eaten on its own with a slice of fresh bread.
Try our Risotto with dried porcini if you still can't get enough of mushrooms...you could even make an amazing pizza if you are a fan!
Unsure what wine goes well with mushrooms? Take a look at our wine selection and get inspired!
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for 4 servings
Soak dried mushrooms in small container with room-temperature water (filled approximately halfway; enough to cover completely the mushrooms) for 1 hour.
Remove mushrooms from water being careful not to stir up the dirt that will have deposited on the bottom of your container.
Filter the soaking water to remove the dirt (use small tea strainer to filter) and reserve soaking liquid.
Squeeze the mushrooms well (reserve this water as well - squeeze over reserved soaking liquid). Cut mushrooms into thin strips (approximately 3/4" per piece).
In a medium sauté pan, brown the garlic in olive oil. Once garlic is lightly golden (be careful not to burn the garlic - if it gets too dark, discard oil and garlic and begin over), add parsley and mushrooms.
Saute' on high-medium heat for 2 minutes.
Lower the heat, and add reserved mushroom soaking liquid as needed (to add liquid to the sauce).
Cook over medium-low heat for 10 minutes. Add salt and pepper to taste, allow to cook 1 minute longer.
Serve or use on pasta with some grated seasoned cheese. Our reccomended topping? Piave Vecchio cheese.