Best over papparadelle, fettucini, or rigatoni, this sauce recipe is from the Joy of Cooking. I also think it would be great over chicken, or of course, a steak.

I was just reading through recipes, looking for a different kind of pasta sauce, and noticed that these ingredients mean it is easily heart-healthy. This one takes a while – give yourself a good hour plus to finish it. Not really an after-work, weeknight meal!

1 1/2 ounces dried porcini mushrooms
2 tbsp olive oil
1/2 medium onion, minced
Zest of 1/2 lemon
4 fresh sage leaves, chopped small
8 ounces mushrooms, cleaned and sliced (I used some regular button and some baby portobellos)
1 clove garlic, minced
1 cup dry red wine
1 cup chicken (or vegetable stock if you are vegetarian, though I’d try to find a mushroom stock if you can; the advantage of chicken stock is its nearly non-flavor)
Salt and pepper to taste

Soak the mushrooms in 1 1/2 cups of hot water for at least 20 minutes. Scoop out the mushrooms (don’t dump the soaking water!) and rinse and drain. Set aside. Strain the soaking water in a colander lined with paper towels and reserve.

Heat the olive oil in a large skillet over medium-high heat. Add the onion, lemon zest, and sage and cook until the onions are soft. Add the porcinis and the fresh mushrooms, and increase the heat to high. Cook, stirring often, until the mushrooms are golden brown (its okay if some are stuck to the pan). Add the garlic and cook one more minute. Add the soaking liquid and bring to a fast simmer. Reduce until the mushrooms are glazed. Add the wine and reduce again to a glaze. Add the chicken stock, salt, and pepper and serve over pasta with parmesan.

If this serves 4 people, I estimate 7 grams total fat, only 1 saturated (not counting the little bit in the parmesan).

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