Directions:
- Rehydrate mushrooms in warm water - about 1 cup for 30 minutes prior to cooking. Save soaking water.
- Use 1tbsp of oil in a medium sauce pot and sweat garlic, onions and celery together until translucent. About 5 minutes.
- In a separate pan, heat brown mushrooms with a touch of oil until mushroom soften. Add 1/2 of rehdrated porcini. If bits of mushroom stick to pan, that is fine.
- Add tomato can (if whole, squish tomotoes first) to vegetables. Add mushrooms too. Bring to a boil and reduce to simmer.
- Pour wine and mushroom soaking liquid (be careful of grit at the bottom of bowl) into mushroom pan. Reduce volume by 50% until thicker.
- Add reduced wine and mushroom to sauce and simmer for 20 minutes until sauce feels thicker. Stir occaisionally.
- Using immersion blender, blend sauce coarsely - do not over blend.
- Coarsely chop remaining porcini and add to sauce.
- Serve over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.35 Kcal (1877 kJ) | ||
| Calories from fat | 139.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.48g | 24% | |
|---|---|---|---|
| Sodium | 20.76mg | 1% | |
| Potassium | 218.78mg | 5% | |
| Total Carbs | 50.59g | 17% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 6.43g | 26% | |
| Protein | 19.9g | 40% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Calcium | 22.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 295.99 Kcal (1239 kJ) | ||
| Calories from fat | 91.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 24% | |
|---|---|---|---|
| Sodium | 13.71mg | 1% | |
| Potassium | 144.43mg | 5% | |
| Total Carbs | 33.4g | 17% | |
| Sugars | 1.33g | 8% | |
| Dietary Fiber | 4.24g | 26% | |
| Protein | 13.14g | 40% | |
| Vitamin C | 1.4mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Calcium | 15.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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