Around this time of the year with all the mushrooms that can be found in Tuscany’s mountainous areas (like Fivizzano, in Lunigiana) there is a single perfect recipe that exalts the mushrooms’ taste and leaves everyone happy. The most authentic of boscaiola sauces, made with mushrooms and a few more ingredients.
- 300 g (10 1/2 oz) Fresh Porcini Mushrooms or other kinds of wild mushrooms, chanterelles or swiss brown
- 200 g of canned tomatoes
- 2 garlic cloves
- 1 glass white wine
- 4 tbs of Extra Virgin Olive oil
- Salt and Pepper
Heat the olive oil in a pan and place the two garlic cloves for a few minutes until they turn gold in color. At this point add the glass of white wine and let it evaporate now add the canned tomatoes, salt and pepper.
After 15 minutes take the garlic cloves away and add the mushrooms* that should be cut, as well as the chopped parsley leaves. At this point heat must be low and after 15 minutes your mushroom sauce is ready!
Tip* Clean the mushrooms by dividing stem from cap, clean them with a soft and damp cloth, pat dry.
Thanks to fabrizio.binello | Xerocomus chrysenteron 2