Sarah Brown
Wild mushroom sugo is a thick sauce made from mushrooms, vegetables, and herbs. It is typically served with pasta, polenta, or potatoes. The sauce is slow-cooked to enhance its flavour and is often made with dried porcini mushrooms, which are rehydrated by soaking them in water. The recipe also includes onions, carrots, celery, garlic, and herbs such as rosemary, thyme, and parsley. After cooking the vegetables and mushrooms, red wine, tomato sauce, and mushroom soaking water are added, and the sauce is simmered for an additional hour and a half. This process results in a rich and savoury sauce that can be served with various dishes.
| Characteristics | Values |
|---|---|
| Type of Dish | Sauce or stew |
| Cuisine | Italian (Genoese) |
| Main Ingredients | Mushrooms, onions, carrots, celery, garlic, herbs, olive oil, vegetable stock, red wine, tomato sauce or paste |
| Additional Ingredients | Porcini mushrooms, bouillon cube, bay leaf, black pepper, rosemary, thyme, parsley, oregano, taleggio, milk, roasted garlic cloves, kosher salt |
| Preparation Time | Varies; one recipe suggests 50 minutes, another suggests an afternoon |
| Common Serving Suggestions | Pasta, polenta, potatoes, grains, gnocchi, ravioli, chicken, steak |
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What You'll Learn
Wild mushroom sugo is a sauce for pasta or polenta
The process of making wild mushroom sugo is a labour of love, with flavours built slowly and allowed to simmer together. The sauce is rich, naturally sweet, and thick, with hints of rosemary, thyme, and fresh parsley. It is a vegetarian and vegan-friendly alternative to traditional meat-based sauces, using mushrooms to create a hearty and savoury flavour.
There are many variations of the wild mushroom sugo recipe. Some recipes call for the addition of vegetable stock, while others suggest using dry herbs instead of fresh ones. The type of mushrooms used can also vary, with some recipes using a single type of mushroom, while others use a combination of different varieties such as portabella, baby bella, and shiitake mushrooms.
Wild mushroom sugo is a versatile sauce that can be served with various dishes. It pairs well with pasta, polenta, potatoes, or any grain. It can also be used as a topping for chicken or steak. The sauce is a testament to the adage that good things take time, and the slow cooking process deepens the flavours, resulting in a delicious and hearty dish.
Preparing the mushrooms is an important step in making wild mushroom sugo. It is recommended to dry-wash the mushrooms using a brush or paper towel to remove any dirt. If they are too wet, they may steam before frying, causing them to become rubbery. Rehydrating dried mushrooms can be done by soaking them in warm water for 10-20 minutes. Once rehydrated, the mushrooms should be thinly sliced or chopped before being added to the sauce.
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It can be made with rosemary, thyme, and fresh parsley
Wild mushroom sugo is a thick mushroom sauce to be served over pasta, polenta, potatoes, or any grain. It can also be eaten as is. The sauce is made by cooking mushrooms, onions, carrots, celery, garlic, and herbs in olive oil and then adding tomato sauce, mushroom soaking water, and red wine. It is then cooked for another hour and a half.
The recipe for wild mushroom sugo varies, but it always includes mushrooms, onions, garlic, and herbs. It can be made with rosemary, thyme, and fresh parsley. Here is a recipe for wild mushroom sugo that includes these herbs:
Ingredients:
- Olive oil
- Yellow onion
- Carrots
- Garlic
- Thyme
- Parsley
- Rosemary
- Red wine
- Vegetable broth
- Mushrooms (e.g., portabella, baby bella, and shiitake)
- Tomato paste or tomato sauce
Directions:
- Heat olive oil in a large pan over medium-high heat.
- Add chopped onion, carrots, and garlic to the pan and sauté until they begin to caramelize.
- Add the garlic and cook for a few more minutes.
- Add the mushrooms and cook until they are caramelized and have released their liquid.
- Season the mushrooms with salt and pepper and set them aside.
- In the same pan, add more olive oil and the thyme, parsley, and rosemary. Cook until fragrant.
- Add the red wine to the pan and cook on high heat for 2-3 minutes.
- Put the mushrooms back into the pan and stir.
- Add the tomato paste or tomato sauce and vegetable broth, and simmer until the sauce is reduced and thickened.
- Serve over pasta, polenta, potatoes, or any other grain.
This wild mushroom sugo recipe highlights the earthiness of the mushrooms and the freshness of the herbs. It is a labour of love, slowly building flavour upon flavour, resulting in a rich and savoury sauce. The key to a successful sugo is to take your time and allow the ingredients to cook slowly, enhancing their flavours.
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It can be served with gnocchi
Wild mushroom sugo is a thick mushroom sauce that can be served with gnocchi. It is a "labour of love", with layers of flavour slowly built up and simmered together into a rich, naturally sweet sauce.
The process of making wild mushroom sugo starts with rehydrating dried porcini mushrooms in water. This is followed by slowly cooking minced onions in olive oil until they caramelise and turn a rich golden colour. Carrots, celery, garlic, and herbs are then added and cooked together. The mushrooms are then added to the pan and stirred, followed by red wine, which is cooked until reduced by two-thirds. Vegetable stock is then added, and the mixture is cooked until the stock is absorbed into the sauce. This forms the base of the wild mushroom sugo.
When served with gnocchi, the wild mushroom sugo adds a rich and savoury flavour to the dish. The gnocchi, which are small, soft dumplings, complement the texture and taste of the wild mushroom sugo. The sauce can be further enhanced by adding grated cheese on top.
The wild mushroom sugo can also be served with other types of pasta such as ravioli, penne, or fusilli. It can also be served with polenta, a dish made from boiled cornmeal. The versatility of wild mushroom sugo makes it a delicious and satisfying option for a variety of dishes.
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It can be made with vegetable stock
Wild mushroom sugo is a thick mushroom sauce that can be served over pasta, polenta, potatoes, or any grain. It can also be used as a topping for chicken or steak. This vegan sauce is made with various types of mushrooms, such as portabella, baby bella, and shiitake, and is cooked in olive oil with onions, carrots, celery, and garlic. The recipe also calls for vegetable stock, which is added to the sauce and reduced to enhance its flavour.
To make wild mushroom sugo with vegetable stock, start by heating a large sauté pan or brazier over medium-high heat. Bring the vegetable stock to a simmer in a separate saucepot. In the large pan, add olive oil and the mushrooms, cooking until all the liquid has evaporated and the mushrooms begin to caramelize. Season with salt and pepper and set aside.
In the same pan, add more olive oil along with the onions, carrots, and celery. Sauté over medium-high heat, stirring infrequently, until the vegetables begin to caramelize. Then, add the garlic and cook for a few more minutes. At this point, you can deglaze the pan with red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by two-thirds before adding the vegetable stock.
Reduce the heat to medium-low and continue cooking, gradually adding ladlefuls of vegetable stock to the sauce and allowing it to reduce with each addition. This process will intensify the flavour of the sauce and give it a rich, savoury taste. You can also add tomato paste or tomato sauce to the mixture for added depth of flavour.
Wild mushroom sugo is a labour of love, with each step building upon the previous one to create a complex and delicious sauce. It is well worth the time and effort, resulting in a hearty and comforting dish that can be enjoyed in a variety of ways.
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It can be made with red wine
Wild mushroom sugo is a type of sauce, often served with pasta or polenta. It can also be served with gnocchi. The sauce is made by cooking mushrooms, onions, carrots, celery, garlic, herbs, and other ingredients in olive oil. The mushrooms are cooked until they begin to caramelize. The recipe calls for dried porcini mushrooms to be soaked in water to rehydrate them. The onions are cooked slowly until they caramelize and turn a rich golden color. Then, the remaining vegetables are added and cooked until they also begin to caramelize. Garlic and herbs are added and cooked for a few minutes before tomato paste or tomato sauce is added and cooked until it forms a crust at the bottom of the pan.
The sauce can be made with red wine. After adding the mushrooms to the pan and stirring, red wine is added and cooked on high heat for 2-3 minutes. The heat is then reduced to medium, and the sauce is cooked until the wine is reduced by two-thirds. Vegetable stock is then added, and the sauce is cooked until the stock is absorbed. This process of adding and reducing stock is repeated until the sauce reaches the desired consistency. The alcohol in the wine cooks out, leaving a rich and robust sauce. The wine enhances the flavors of the other ingredients without an overwhelming wine taste.
The recipe for wild mushroom sugo varies slightly depending on the source. Some recipes call for cooking the vegetables separately from the mushrooms, while others suggest cooking them together. Some recipes also include meat, such as beef or pork, in the sauce. However, a vegetarian or vegan alternative can be made by omitting the meat and using vegetable stock instead of meat stock.
Overall, wild mushroom sugo is a delicious and flavorful sauce that can be made with red wine to add depth and richness to the dish. It is a testament to the adage that good things take time, as the slow cooking at various stages deeply enhances the flavors.
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Frequently asked questions
Wild mushroom sugo is a thick sauce made from wild mushrooms, vegetables, and herbs.
Wild mushroom sugo is made using mushrooms (often a mix of different types), onions, carrots, celery, garlic, and herbs such as rosemary, thyme, and parsley. Some recipes also call for tomato sauce, vegetable stock, and red wine.
The process of making wild mushroom sugo involves cooking the vegetables and mushrooms separately, then combining them and simmering them with other ingredients like tomato sauce, vegetable stock, and red wine. The sauce is cooked slowly to enhance the flavors and is served over pasta, polenta, potatoes, or any other grain.
"Sugo" is an Italian word that means "sauce." It is often used to describe a thick, rich sauce that is served over pasta, polenta, or other grains.
