Italian Mushroom Gravy Recipe - Cooking Index
Italian Mushroom Gravy Recipe - Cooking Index
The strong flavor of dried Italian boletes makes an outstanding gravy. Serve over ravioli, pasta, polenta, or use for a chicken cacciatore. Sprinkle freshly grated Romano cheese on top.
Type: Vegetables| 3 oz | 85g | Dried Italian boletes* (porcini) |
| 1 lb | 454g / 16oz | Lean ground beef |
| 2 | Italian sausages - cut into pieces | |
| 1 | Onion - chopped (large) | |
| 2 | Garlic cloves - minced | |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| Chopped fresh or dried rosemary, sage, | ||
| Oregano, or basil - to taste | ||
| 1 | Tomato paste - (6 oz) | |
| 1 cup | 237ml | Dry white wine |
| 2 | Tomato sauce - (8 oz ea) |
* Alternate Mushrooms: Common Store mushroom, Shaggy Parasol Mushroom
Soak the mushrooms in warm water to cover for about 15 minutes, squeeze dry and finely mince them. Reserve the liquid.
In a large, heavy saucepan, saute the beef and sausages until lightly browned. Add the onion, garlic, parsley, mushrooms, and herbs. Mix the tomato paste with the wine. Add to the gravy along with the tomato sauce and the soaking liquid from the mushrooms. Simmer until thick, about 30 to 45 minutes.
This recipe yields about 5 cups.
Source:
Wild About Mushrooms by Louise Freedman
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