Funghi Sauce

Copied from the Witch’s Kitchen, which will soon be going away.

Yum, yum, yum. This needs no other introduction than that.

Start with about 1.5 ounces of dried porcini mushrooms. Soak them in about 2 cups boiling water for at least an hour.

Finely chop half an onion. I prefer red onions, or sweet onions when I can find them. Remove the mushrooms from the water, squeezing the excess from them. Reserve all the liquid. Chop the mushrooms.

Saute the onion in a bit of olive oil with about 4 cloves minced garlic. When the onion is translucent, add more olive oil and add the mushrooms. I used about 4 tablespoons of olive oil, in total. Saute a few more minutes.

Add your seasonings. I use sea salt, fresh black pepper, and a bit of marjoram. Add some thickly sliced portobello caps and sautee a few minutes until the portobello’s are starting to release their liquid.

Add enough of the reserved soaking liquid to make it like a sauce. I usually put all or most of it in and cook it down a little bit, then add parmesan cheese if it seems too thin. The parmesan thickens it up.

I know this recipe is very inexact – like most of my recipes! – but it’s hard to screw it up.

Best served over ravioli.