Sometimes juggling work and life can be hard, you’re often so busy that cooking becomes a chore and you find yourself cooking for the sake of eating a meal and passing off passable meals as full meal! Well we’ve got something to help you out! Sugo di Funghi, a mushroom sauce! This sauce is pretty easy to make and can go a long way in terms of flavour and opening up a whole lot of dishes that you can make easily! All you got to do is keep some handy!
Sugo di Funghi
250 g dried mushrooms
2 cloves of garlic
1 tbs of butter
½ L of beef broth
In a bowl of luke warm water add the mushrooms and let sit for 30 minutes. In a sauce pan put ½ cup olive oil and pressed garlic then sautée. Strain the mushrooms, removing all excess water, then chop and add to saucepan. Cook over a low flame for about 3 minutes. Add the nipitella, which will need to be finely chopped. Now add the broth and cook slowly over a low flame for 20 minutes, stirring occassionally, and adding more broth as necessary. Remove from the flame and stir in the butter, cover and let it rest for another 30 minutes.
** This mixture can be used to top polenta for a delicious first course or as a ‘crostini’ on top of toasted Italian bread. **
You can also add it a pasta!