Friday, February 08, 2013

Super Food

I emailed myself a link to this website called The Italian Dish over a year ago with the intention (intentions are good, right?) of making the mushroom bolognese recipe.  I love mushrooms.  And as you can see from the box, they are a super food.  Before you get picky, I usually buy loose mushrooms because I like to inspect them.  Yesterday the market didn't have any loose brown mushrooms so I bought them in this package.

The recipe calls for dried porcini as well.  My pantry isn't lacking in dried porcini.  But I didn't use them.  Instead, I pulled out a one ounce package of mixed dried wild mushrooms from Far West which I picked up at the Ferry Building in San Francisco on a lunchtime outing.  I intended to make the sauce last night but continuing COBRA drama interfered with my plans.  So the dried mushrooms got a good long overnight soak.  This morning my kitchen smelled a bit like wild mushroom heaven!

 This was the other ingredient that I didn't have at home.   I love the label on this bottle and thought I'd give it a try.  The wine was added to the sauteed onions, carrot, celery and garlic and allowed to cook down a bit.  By the way, the wine was a lovely dark red and looked quite drinkable.  However, it was morning and I was drinking coffee.  Somehow, the idea of even a sip of wine right after drinking coffee doesn't appeal to me.

Then the chopped fresh and reconstituted dried mushrooms were added to the pan along with crushed tomatoes, tomato sauce, water, the strained mushroom soaking liquid, herbs and a touch of sugar. 

I followed the recipe with some minor changes.  I used mixed wild mushrooms instead of porcini.  I used water with a dollop of Better Than Bouillon reduced sodium vegetable base instead of beef or vegetable broth.

Now that everything is in the pan, it just has to cook down to a pleasing thickness.  It smells really good.  I'll cook up a suitable pasta shape, something with ridges that the sauce will cling to.  After all, I want all the mushroom goodness I can get.
I will sop up any sauce left in the bowl with this:  salt and pepper focaccia.  (This is one of rounds of sourdough focaccia I made a few weeks ago and put in the freezer.)

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