Prep 30 mins
Cook 40 mins
Soffritto means lightly or "under" fried. There are many Italian dishes that use soffritto as a base or flavoring, especially for soups, stews and sauces. This can be frozen in cubes for use when needed.
- 1⁄2 cup dried porcini mushrooms
- 1⁄4 cup olive oil
- 5 large onions, chopped
- 2 cloves garlic, minced
- 3⁄4 cup chopped parsley
- 2 tablespoons chopped basil
- 2 cups peeled and mashed tomatoes (or 1 two pound can, with liquid)
- 1⁄8 teaspoon clove (or to taste)
- 1⁄8 teaspoon nutmeg (or to taste)
- salt and pepper
- Soak mushrooms in 1 1/2 cups lukewarm water for about 30 minutes.
- Heat olive oil in large frying pan.
- Stir in onions.
- Cook for two minutes over medium heat, stirring.
- Add minced garlic.
- Continue cooking, stirring frequently, until onions are soft.
- Add parsley and basil, and cook until the parsley loses its intense green color.
- Remove mushrooms from soaking liquid, and set liquid aside.
- Add tomatoes and mushrooms to pan.
- Strain mushroom soaking water and add with spices to mixture.
- Simmer over low heat until water reduces, about thirty minutes.
- Season to taste with salt and freshly milled pepper.
- When cooked, this can be used immediately, or poured into ice cube trays.
- When the mixture is frozen, remove from the trays and save in the freezer in a plastic bag.
- Use the cubes as needed as a flavoring/base for soups and stews.