Slowly add the porcini water and then the tomato sauce to the mushroom mixture, stirring. Add the cream and stir well. Drain the pasta, add to the sauce, and mix well. Sprinkle with the Parmigiano ...

Add the tomato puree and cook out for 30 seconds. Add the wine and bring to the boil. Add the stock, marmite and balsamic and simmer for 15 minutes. Blend to a smooth sauce and check seasoning.

By using dried forest mushrooms, such as porcini, boletes or ... Serve the ready mushroom sauce with favourite sides—most often with pasta, potatoes, groats or meat. The aroma and taste are ...

This porcini ragu is no exception. Of it, she says: "I'm not sure if you're allowed to call a sauce that doesn't contain ... "Anyone who has made the spicy mushroom lasagne from Ottolenghi Flavour ...