Tomato Sauce with Porcini Mushrooms

I'm convinced that creating a good product, in addition to the right recipe, requires a lot of passion, care, and love. Tomato Sauce with Porcini Mushrooms

It is a product that we are particularly proud of the success of, which is why we have put it on sale online on our website at this link: Porcini mushroom sauce

I'm not saying it's the best—that would be too easy and obvious—but I can say that we carefully manage every stage of preparation, paying the utmost attention to the choice and quality of the raw materials.
However, it is the end customer who has this task, that is, to judge the quality or otherwise of a product.
And this is precisely what really matters to us: understanding our customers' level of satisfaction and interacting with them, including any suggestions for improvement.

Respecting the ancient culinary traditions of our town, Borgotaro, we have prepared the porcini mushroom sauce of the Bottega del Fungo , in which I believe, you can still taste that small and rare Italian craftsmanship.

How we prepare it:
let's prepare a good soffritto, browning the onions;

Add the dried porcini mushrooms, previously washed in warm water (soak them for 10-15 minutes, repeating the process twice, and the second time filtering the water through a sieve). Then add a little parsley;

Continue cooking for about 10 minutes, occasionally adding a little water (the water you reserved from washing the dried mushrooms ). Then add the tomato pulp and salt and finish cooking.

Once cooked, the porcini mushroom sauce is ready, at this point we jar it while hot and then pasteurize it.

How to enjoy it:
Porcini mushroom sauce can be paired with many dishes, in my opinion the best are: risottos, tagliatelle and polenta ; it is also very popular with escalopes .