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This was a wonderful recipe! Thank you so much for introducing me to my new favorite sauce!
made this recently and LOVED IT. was skeptical as it cooked because the mushroom aroma was kind of strong (i used probably 1.5 ounces of dried shrooms because the packages were under an ounce and i wanted to make sure the flavor was pronounced so i had to open two), but it was great. we added duck legs because…well why not…but mostly because i searched sugo recipes online and quite a few of them had shredded duck in them, so i figured corti’s recipe could easily handle the addition. so tasty. served it over goat cheese/parm polenta and it was out of this world. btw, have been long time fans of both you and corti bro’s, and it was such a treat to see his family recipe on your site.
Thanks Rose! So glad you liked it. ~Elise
I forgot to mention that I used reconstituted parlsey (since I forgot fresh when I went to the grocery) and vegetable base in place of the red wine and buillion. I served it over polenta, as suggested (fried–not soft), with squash patties.
Used dried shitake since those were available, but this was SO good! Worth all the time it takes; definitely a keeper and a ‘forwarder’. Thanks, Elise.
I just spent a very satisfying afternoon making this lovely dish. I love it and I will make it again and again. I am serving over polenta, making an elegant, yet hearty, meal. Just delicious. Thanks so much for posting!
I love this recipe! I’ll try to do it this week, but my question is how much time i can keep it in the fridge after making it?
We’re only two at home!!
As long as any typical pasta sauce, about 5-6 days or so. ~Elise
Hi Elise, do you think this recipe can be made in a slow cooker?
Perhaps step 6, the last step, could be done in a slow cooker. If you try it, please let us know how it turns out for you. ~Elise
I made this last night at it was delicious. I actually served it over meatballs with cous cous and it was a big hit. I ate it for lunch today and it re-heated quite well.
One thing,I’m a huge mushroom fan and I felt like the mushroom flavor wasn’t bold enough in the dish, perhaps I should put in more porcini’s next time to kick up the flavor? It seems like I did everything else right.
Thanks for the great recipe :)
Sure! You could easily increase the amount of porcini. ~Elise
I very much want to try this, but would like to avoid the bouillon cube. I generally don’t use it, and would prefer not to buy a jar just for one cube. Would you have any suggestions? (Other than begging a cube off someone at work – that’s Plan B.)
I think I’ve already answered this question. Just add salt and more seasonings to taste. You’ll likely need more salt than you expect if you leave out the bouillon cube. ~Elise
What a wonderful recipe, I printed it immediately and can’t wait to try it for my in-laws! They are from the coast of Croatia near Italy and use the word Sugo for all of their wonderful sauces. I’m sure this will impress!
I was wondering what you thought of using a food processor to chop (mince) the ingredients?
I think if you were careful not to overdo it, it would work fine and be an excellent time saver. ~Elise
haven’t tried it but would love to know if all of the other veggies overpower the wonderful flavor of the mushrooms…seems like too much going on when you are a mushroom freak! thanks
The dried porcinis are packed with flavor, so no, they do not get overwhelmed by the other vegetables in my opinion. ~Elise
HI Elise – as always thank you so much for your recipes and the stories that go with them. I am in England so unsure of what you mean by tomato sauce: is it a commercial pasta sauce or something else, perhaps passata? I find the easiest way to mince is to use a food processor, pulsing the ingredients. I do this when making risotto too.
Hi Julia, here in the states you can find canned whole tomatoes, canned diced tomatoes, canned crushed tomatoes, tomato paste, and tomato sauce. You can also make some from scratch (here is our recipe for tomato sauce, just purée after making). ~Elise
My first time commenting Elise. But I have have used many of your recipes, mostly to my delight and that of my household as well. This looks so good! I have “mushroom haters” in the house but would love to try this. To make a meal, what else would you suggest to serve along side of this?
You mean to appease the mushroom haters? You could just offer a non-mushroom tomato pasta sauce with whatever you are serving. You can even leave out the mushrooms, add a can or two of crushed tomatoes and you’ll have a basic and good tomato sauce. ~Elise
Made this for dinner last night and I can’t rave enough! I’m changing the name to Mushroom Ambrosia. This will definitely become a regular in the dinner rotation. Thank you! Thank you!
Elise, time and time again I continue to be impressed with and appreciative of your (and your dad’s) generosity of knowledge and attention to the reproducibility of your recipes. Thank you so much! I impress people all the time thanks to you!
Thank you Athena, but if your comment is in regards to this recipe, I and my dad take absolutely no credit for it, other than to have made it, loved it, and asked permission of Darrell to publish it. Happy cooking! ~Elise
Looks amazing, and you had me right up until the boullion cube. Is there something that can be substituted for those of us who prefer not to use prepared food items? Reduced stock maybe? This looks really good, and I’d love to give it a go!
Salt and more seasonings. ~Elise
I was feeling extra confident after making your galette and decided to give this one a go as well. It was delicious! I wanted to eat more and more, so good! Thank you so much for your recipes! :-)
Elise, thanks so much for your recipes and the stories that go with them. I enjoy them all and hope you continue to share them with us for a long time to come.
Thanks Mary, am hoping to! ~Elise
This looks totally fantastic. Is there a substitute for the red wine?
You could use stock. ~Elise