Tomato-Porcini Sauce

Sign up to save this recipe to your profile Sign Up Now ›
6 cups Medium
Total: Active:
5 Ratings 

Ingredients (7)

  • 2 cups (1 1/2 ounces) loosely packed dried porcini mushrooms
  • 1/2 bunch Italian parsley, stems removed (about 2 cups loosely packed leaves)
  • 5 to 6 large garlic cloves
  • 1/2 small yellow onion, cut into large chunks
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 (6-ounce) cans tomato paste
Try Amazon Fresh
Nutritional Information
  • Calories128
  • Fat11.15g
  • Saturated fat2.5g
  • Trans fat0.08g
  • Carbs7.09g
  • Fiber1.63g
  • Sugar3.83g
  • Protein1.78g
  • Cholesterol5.09mg
  • Sodium230.66mg
  • Nutritional Analysis per serving (12 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Tomato-Porcini Sauce

This sauce goes beautifully with Paola Bagnatori’s Potato Gnocchi, as seen in our Cooking with Grandma video.

What to buy: Dried porcini mushrooms, which can be found at most supermarkets, may be pricey. But after you taste the meaty flavor of the vegetarian broth they produce, you’ll understand why we think they’re worth every penny.


  1. 1Place mushrooms in a medium bowl and rinse with cold water, shaking them in the water once or twice. Using a slotted spoon, transfer mushrooms to a small pot, leaving any grit at the bottom of the bowl behind, and add enough water to cover, about 1 1/2 cups. Set over low heat and bring to a simmer (this can take up to 45 minutes). Remove from heat and immediately lift mushrooms out of the liquid using a slotted spoon. Chop mushrooms and set aside. Strain mushroom broth through a coffee filter or cheesecloth into a medium bowl. Decant broth again by pouring it into another bowl and leaving any grit at the bottom behind. Set broth aside.
  2. 2Place parsley, garlic, and onion in a food processor and pulse into a coarse chop, about 10 pulses. Set aside.
  3. 3Place a heavy 4-quart pot fitted with a lid over medium-low heat. Add oil and butter. When butter foams, add onion-parsley mixture. Cook until onions are translucent, about 6 minutes. Stir in chopped mushrooms, then stir in tomato paste until incorporated. Slowly stir in reserved mushroom broth. Fill one of the tomato paste cans with cold water and add it to the mixture. Repeat 4 or 5 more times (for a total of about 2 cups of water), stirring with each addition. Season with a big pinch each of salt and freshly ground black pepper. Cover and simmer over the lowest possible heat for 60 to 75 minutes, adding more liquid if the sauce becomes too thick and stirring from time to time. Taste and season again with salt and pepper as needed.
Load Comments

Recommended from Chowhound

12 Healthy Cooking & Pantry Essentials to Keep on Hand

12 Healthy Cooking & Pantry Essentials to Keep on Hand

by Abby Wolfe | Eating healthy can be pretty overwhelming—so daunting, in fact, that you decide to ditch the whole...

Must-Have Kitchen Gadgets for Anyone Who Loves Bread

Must-Have Kitchen Gadgets for Anyone Who Loves Bread

by Joey Skladany | If you are not among the many who have vowed to renounce carbs, you're in good company. And you're...

Unique Chocolate Treats for Valentine's Day

Unique Chocolate Treats for Valentine's Day

by Jen Wheeler | Move over, Russell Stover. For choosy chocolate lovers, common candies just won't do. If your girlfriend...