Forest Sauce with Porcini Mushrooms

This "forest sauce with porcini mushrooms" pays homage to the authentic flavors of Borgotaro's mountain trattorias. Made according to ancient traditions, it's ideal for rustic dishes like polenta and risotto.

Dried porcini mushrooms are the star ingredient: they're first rehydrated in water and then minced. Next, they're sautéed with garlic in olive oil to release their full aroma. The mushroom base is then topped with a ripe tomato sauce, which adds a touch of freshness and acidity, perfectly balancing the porcini's intense flavor.

A touch of aromatic herbs completes this sensory experience, designed for those who want a pasta dish that's different from the usual.

To enhance the porcini mushroom sauce, one idea is to serve it over crispy polenta, grilled or fried, which creates a pleasant contrast with the velvety texture of the sauce. Risotto also lends itself well, perhaps paired with an aromatic wine like Gewürztraminer, which adds a fruity note to the dish, further enhancing the porcini mushroom flavor. Finally, a touch of black truffle or shavings of aged parmesan will add complexity and depth, transforming the dish into a true celebration of the flavors of the forest.

Tomato pulp, olive oil, dried Porcini mushrooms (Boletus edulis and related group) 4%, red wine, natural flavours (vegetables, contains celery), parsley, garlic, salt.

Energy Value 288 kJ /69 kcal
Fat 4.1 g (of which saturated fatty acids 0.6 g)
Carbohydrates 5.1 g (of which sugars 4.5 g)
Fiber 2.4 g
Protein 1.8 g
Salt 1.1 g

Once opened, for best preservation, we recommend topping up with olive oil if necessary and storing in the refrigerator.