Mushroom Sauce

To prepare the mushroom sauce, first soak the porcini mushrooms in cold water for about 20 minutes until they are rehydrated. Finely chop the shallot with a knife 1. Peel and cut the carrots, first into strips and then into 1/2-inch cubes 2. Cut the celery in the same way 3.

Clean and cut a clove of garlic in half 4. Cut the champignons into quarters 5, slice the portobello mushrooms 6, and set aside.

Drain the porcini mushrooms well 7 and filter their water through a fine-mesh sieve 8. In a pot, pour the oil, add the garlic, shallot, and carrots 9.

Add the celery 10, season with salt 11, and cook over medium heat for 3 minutes. Add the porcini mushrooms 12 and continue cooking over high heat for 5 minutes, stirring occasionally.

Then add the portobello mushrooms 13 and after 3 minutes the champignons 14. Cook for 5 minutes and deglaze with the white wine 15.

When all the alcohol has evaporated, add 4 ladles of the porcini water 16 and continue cooking for another 5 minutes. Then add the tomato sauce 17, a fresh bay leaf 18, and another 3 ladles of porcini water. Mix well and cook on low heat for about 1 hour.

When the sauce has thickened, add the pepper 19, chopped parsley 20, and mix. Taste and, if necessary, adjust the salt. Your mushroom sauce is ready to be enjoyed 21!