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.
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!
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.
sourdough focaccia I made a few weeks ago and put in the freezer.)