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Wild Mushroom Sugo
Created by AndrewM, Wednesday, 20 June 2012


Rich & woodsy.

  • 3 oz. dried porcini
  • 4 C. warm water
  • 2 oz. dried shaggy parasol
  • 1 28 oz. can San Marzano tomatoes
  • 1/4 C. extra virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced or pressed
  • 2 T. fresh minced rosemary
  • 2 bay leaves
  • 1 C. red wine
  • 2 T. tomato paste
  • 1 lb. frozen cooked chanterelles, thawed & chopped
  • 1/2 C. Italian parsley, chopped
  • Salt & pepper
  1. Soak porcini in warm water for 30+ minutes until soft. Stir & turn several times to allow any grit to sink. Remove floating mushrooms, squeezing dry and reserving all liquid. Chop porcini. Set aside top 3 C. liquid avoiding all grit.
  2. Use spice grinder or blender to powder shaggy parasol.
  3. Run the canned tomatoes through a blender or food processor until coarsely smooth.
  4. Preheat heavy pot over medium heat. Add oil and saute onions 10 minutes or until lightly browned. Add carrots, celery, 1 t. salt and saute 5 minutes. Add garlic, rosemary, bay and saute 2 minutes.
  5. Raise heat to high and add wine. Boil 2 minutes.
  6. Reduce heat and add reserved soaking liquid, powdered shaggy parasol, tomato, tomato paste and chanterelles. Add salt & pepper to taste. Simmer uncovered for 1 hour or until .
  7. Adjust seasonings. Add parsley and simmer 10 minutes.
  8. Serve over fettuccine or creamy polenta. Top with fresh grated Romano.
Additional Tips

A bit more powdered mushroom can be used to thicken the sauce. More liquid can be added to make a chunky soup. Flavors deepen if reheated the next day.

Almost any combination of mushrooms can be used, but the porcini are needed for the rich base flavors. Other mushrooms can be chosen for adding flavors or textures.

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