Mushroom Sauce for Pasta (Low-Sodium)
photo by breezermom
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄4 ounce dried oyster mushroom
- 1⁄4 ounce dried portabella mushrooms
- 1 1⁄2 cups hot water
- 6 tablespoons unsalted butter
- 1 red onion, chopped
- 1⁄4 lb fresh oyster mushroom, chopped
- 1⁄4 lb fresh small portabella mushroom, chopped
- fresh ground black pepper, to taste
directions
- Soak the dried mushrooms in the hot water for at least 30 minutes. Remove the mushrooms, rinse and chop fine.
- Strain the soaking liquid through a coffee filter and reserve.
- Melt 3 tbl butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10 minutes.
- Add the rehydrated mushrooms and 1/2 cup of the soaking liquid and cook about 5 minutes.
- Add the fresh mushrooms, rest of the butter and freshly ground pepper, plus more soaking liquid if it looks dry. Cover and cook about 25-30 minutes, stirring occasionally and adding more soaking liqiuid, if necessary. It should be moist, a little saucy, but not soupy.
- Serve with hot pasta and Parmesan cheese.
- Note: 1/4 oz of dried mushrooms is about 1/4 cup. The recipe calls for 30 minutes of soaking the dried mushrooms, but I feel you get a better result if you soak overnight.
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Reviews
-
I served this over angel hair pasta and loved it! I purchased a "gourmet blend" of dried mushrooms, and used that. I chopped these up finely, but I left the fresh mushrooms in larger pieces. So I cooked it a bit longer. Also, mine was still a little soupy, so I took 3 tbsp on the liquid out and whisked in 1 tbsp cornstarch. Then I stirred it back into the sauce, and the texture was absolutely perfect. I added garlic just as the onions were finishing, and also added some thyme and parsley. Wonderful meatless meal.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!