Makes 4 cups
An elegant tomato sauce easily prepared in advance and stored in the refrigerator. Spoon it over freshly cooked and drained ravioli or pasta. Sprinkle with Romano or Parmesan cheese. This sauce is especially good with boletes, chanterelles, or common store mushrooms.
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Makes 1 cup
A basic sauce especially designed for dried mushrooms, although small fresh caps may be used. Preparation time is short, since the dried caps are rehydrated in the cooking process. Excellent over pasta, chicken breasts, veal, and hot buttered toast.
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Dried mushrooms are best used after a rinse and soak. Before using dried mushrooms in a recipe, even if it’s a soup or a stew, it’s best to rehydrate them in hot water. This is necessary for two reasons:
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