Ingredients for Chunky Mushroom Sauce
- Dried Mushroom
- Warm Water
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- White Button Mushrooms
- Dried Thyme
- Dry Sherry
- 2 tablespoons tomato paste
- Balsamic Vinegar
- Salt And Pepper
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How to Make Chunky Mushroom Sauce
- Soak 1 cup dried mushrooms in 2 cups boiling water for 30 minutes.
- Drain the mushrooms thoroughly, reserving the soaking liquid.
- Roughly chop the dried mushrooms.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and cook, stirring occasionally, until softened, about 5 minutes.
- Add 2 cloves garlic, minced, and stir constantly for 30 seconds until fragrant.
- Add 1 pound fresh mushrooms, sliced.
- Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Sauté until the mushrooms release their juices, about 10 minutes.
- Increase the heat to medium-high and sauté until the juices evaporate and the mushrooms brown, about 5 minutes.
- Add the chopped dried mushrooms, 1 teaspoon dried thyme, 1/4 cup dry sherry, and 2 tablespoons tomato paste.
- Cook, stirring frequently, until the pan is almost dry, about 2 minutes.
- Pour in 1 cup of the reserved mushroom soaking liquid.
- Reduce heat to low, simmer, and stir occasionally until the sauce has thickened to your desired consistency, about 25 minutes.
- Stir in 1 tablespoon red wine vinegar.
- Taste and adjust seasoning as needed. Serve immediately over your favorite pasta, steak, or other dish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
5g
Carbs
6g
