Fresh Porcini Tomato Sauce


  • 1 tbs olive oil
  • 1/2 lb fresh porcinis, stemmed and thinly sliced.
  • 2 garlic cloves, peeled
  • 1/2 cup dried white wine
  • 4-6 medium tomatoes, peeled, seeded and diced.
  • kosher salt and fresh cracked black pepper to taste.
  • Heat the oil in a large sauce pan. When hot add the mushrooms and garlic.
  • Cook over medium heat, tossing the mixture until the mushrooms are slightly wilted and lightly browned. 3-4 minutes.
  • Pour in wine and raise heat to high.
  • Bring to a boil and reduce by half.
  • Add the tomatoes and season with salt and pepper.
  • Bring back to a boil and stir occasionally until the sauce thickens somewhat.
  • Serve over pasta.
  • Note: you may substitute any mushrooms you would like.

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