What is it?
Dried porcini mushrooms add a deep, nutty flavor to a simple tomato sauce. After rehydrating dried porcini mushrooms, they can be added to sweet San Marzano tomatoes for an easy, vegetarian and hearty sauce. Serve this sauce over linguini, spaghetti or other favorite pasta.
- 28 grams / 1 cup dried porcini mushrooms
- 43 grams / 3 tablespoons butter
- 85 grams / 1/2 cup finely chopped onion
- 8 grams / 2 teaspoons minced garlic (3 small cloves)
- 2 grams / 1 teaspoon fresh chopped thyme leaves (or 1/2 teaspoon dried thyme)
- 794 grams / 1 (28-ounce) can whole San Marzano tomatoes in juice
- 454 grams / 1 pound dried linguini pasta
- Salt and Freshly Ground Black Pepper
- Parmesan shavings
- In a medium bowl, cover mushrooms with hot water and let soak 20-25 minutes, until softened.
- Drain mushrooms then rinse.
- Squeeze mushrooms dry then coarsely chop.
- Melt butter over medium heat in a large sauté pan with sides. Once butter begins to bubble, add onions and cook until translucent, 3-5 minutes.
- Add mushrooms to the onions and cook another 2-3 minutes until onions begin to brown.
- Add garlic and thyme, stir then cook 30 seconds until fragrant.
- Using hands or tongs gently crush whole canned tomatoes then add to pan.
- Season with salt and pepper, bring to a simmer and cook 10 to 15 minutes until sauce has reduced.
- Bring a large pot of salted water to the boil, add pasta and cook according to package directions.
- Add pasta to sauce then toss. Cook 1 minute then serve with cheese.