Mushroom Sauce (touch)

Clean the porcini mushrooms with a damp cloth, without immersing them in water, then scrape the remaining soil from the stems with a knife. Slice them regularly on the cutting board, keeping the parts separate. The mushrooms must be clean and dry before entering the shallow pan, so they retain their aroma and consistency better.

If using dried porcini mushrooms, soak them quickly in very little hot water. Squeeze them gently, then roughly chop the stems and leave the caps whole. Only proceed when the mushrooms are soft but not soaked, so the dressing doesn't become excessively runny.

Finely chop the onion, carrot, celery, garlic and parsley. Work the battuto Chop evenly, so the vegetables can absorb the oil's flavor without leaving large chunks in the sauce. The chopped vegetables are ready when they have a uniform texture and release a distinct aroma of vegetables and parsley.

Pour the oil into a low earthenware pot and add all the chopped herbs. Gently sauté over medium heat, stirring, until the battuto It becomes soft and slightly wilted, without darkening. The bottom should be fragrant and moist, still light in color: avoid over-browning, which would mask the aroma of the mushrooms.

Add ripe tomatoes or the tomato paste dissolved in a little broth. Stir the stock to distribute it throughout the soffritto and let it mix briefly. The base should become smooth and slightly runny, without drying out before adding the mushrooms.

Add the porcini stems first and stir with a wooden spoon or fork. Keep an eye on the heat, as the mushrooms can easily stick to the bottom. Continue cooking until the stems begin to soften and the sauce appears thicker, leaving no dry spots on the bottom of the pan. shallow pan.

Add the sliced ​​mushrooms and continue cooking gently, stirring frequently with wooden utensils. Sauté and combine the mushrooms without breaking them; the sauce is ready for the final stage when the mushrooms are wilted, shiny, and well-integrated into the aromatic base.

Salt in moderation and control the density of thepan sauceIf the sauce becomes too dry, thin it out with a little broth, adding it gradually so as not to dilute the flavor. Continue cooking until the sauce remains soft and smooth, with a light boil and without sticking to the pan. shallow pan.

Add a pinch of oregano or two basil leaves for the finishing touch. Stir briefly and turn off the heat when the herbs' aromas have dispersed throughout the sauce, which should be aromatic, thick, and well-blended. Use it as a seasoning, preferably for fresh pasta and tagliolini.