Best 6 Salsa Di Funghi Recipes

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Indulge in a culinary journey with our comprehensive guide to salsa di funghi, a delectable Italian mushroom sauce. Discover the art of preparing this versatile sauce using fresh or dried mushrooms, and explore variations like the creamy and flavorful salsa di funghi cremosa. Learn how to incorporate salsa di funghi into a variety of dishes, from pasta and risotto to meat and fish. Unlock the secrets of creating the perfect balance of umami, acidity, and richness, and impress your family and friends with this versatile sauce.

Here are our top 6 tried and tested recipes!

MUSHROOM SAUCE - SALSA DI FUNGHI



Mushroom Sauce - Salsa Di Funghi image

From: Maryanne Esposito - Ciao Italia------------ Mushrooms Sauce for pasta is a nice alternative to tomato sauce, and goes especially well with whole wheat fettucine. This is a rich dish, so a little goes a long way. This sauce makes enough for 1 lb. of pasta. For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
2 garlic cloves, minced
1 lb mixed mushrooms, thinly sliced (beech, button, cremini, shittake)
1/2 lb sweet pork sausage or 1/2 lb hot pork sausage
salt and pepper, to taste
1 lb whole wheat fettuccine, cooked, and drained
1 cup heavy cream or 1 cup half & half light cream
3/4 cup parmigiano-reggiano cheese, grated

Steps:

  • Melt the butter in a large saute pan, and cook the garlic until it is soft.
  • Stir in the mushrooms, and cook until they begin to give off their liquid. Transfer the mushrooms to a bowl, and set aside.
  • Brown the pork sausage in the same pan, breaking it up with a fork.
  • Season with salt and pepper.
  • If the sausage seems dry, add a little butter to the pan while it is cooking.
  • Return the mushrooms to the pan, and mix ingredients well.
  • Cover the pan and keep warm.
  • Cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture.
  • Stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot.
  • Serve immediately.

Nutrition Facts : Calories 1184.2, Fat 64.7, SaturatedFat 33.7, Cholesterol 197.9, Sodium 864.1, Carbohydrate 117.1, Sugar 0.1, Protein 43

SCORPION FISH WITH ENGLISH PEA SAUCE AND FRESH MOREL MUSHROOMS: SCORFANO IN PADELLA CON SALSA DI PISELLI FRESCHI E FUNGHI SPUGNOLE



Scorpion Fish with English Pea Sauce and Fresh Morel Mushrooms: Scorfano in Padella con Salsa di Piselli Freschi e Funghi Spugnole image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 12 servings

Number Of Ingredients 13

3 pounds scorpion fish, filleted and bones reserved for stock
6 shallots, peeled and julienned, divided
1 bay leaf
1 cup Chardonnay, divided
Sea salt
3 cloves garlic, divided
5 tablespoons extra-virgin olive oil, divided
4 tablespoons (1/2 stick) butter
2 cloves garlic, minced
1/2 pound shelled fresh English peas
Black pepper
1 pound fresh morel mushrooms, washed thoroughly
4 sprigs fresh thyme, divided

Steps:

  • For the fish stock:
  • Place the scorpion fish bones, 2 tablespoons of shallots, 1 bay leaf, 1/4 cup of the wine, a pinch of sea salt and 1 clove garlic in a 1-quart saucepan. Add enough cold water to cover and cook over high heat until it reaches a low rolling boil. Reduce the heat and simmer for 45 minutes. Strain and reserve for later use.
  • For the Pea Sauce:
  • In a large skillet, heat 1 tablespoon of oil with 4 tablespoons of butter over medium heat. Add 2 tablespoons of shallots and 1 clove of minced garlic and saute until translucent. Add the peas, 1/4 cup of wine, and 1/4 cup of fish stock and bring to a boil over high heat. Reduce the heat to medium and continue cooking for 10 to 15 minutes, or until peas are tender and bright green. Remove from the heat and transfer to a blender. Puree until smooth. Season with salt and pepper, to taste, and add 1 more tablespoon of olive oil. Set aside.
  • For the Fish and the Morels:
  • Heat 2 large saute pans over medium-high heat. To 1 pan, add 2 tablespoons of oil, and then add the remaining shallots and 1 clove of minced garlic, and saute for 1 minute. Add the fresh morels and cook until mushrooms are tender. Season with salt and pepper, to taste.
  • Meanwhile, heat the remaining 1 tablespoon oil in the other saute pan over medium-high heat. Season the fish with salt and pepper and place fish in pan, skin side down. Add 2 sprigs of thyme and the remaining 2 cloves whole garlic. Reduce the heat to medium, and turn the fish over after 3 minutes of cooking or when the skin has become slightly golden in color. Continue cooking on the other side for 3 to 4 minutes. Add the remaining wine and 1/4 cup of fish stock and cook just until the fish is cooked through. Remove from the heat.
  • To serve, ladle a small circle of the pea puree onto the center of the plate. On top, place the morels and the fish, skin side up. Garnish with the remaining sprigs fresh thyme and 1 of the roasted garlic cloves from the pan the fish was cooked in.

POLENTA PASTICCIATA CON SALSA DI FUNGHI (BAKED POLENTA CASSEROLE WITH CREAMY MUSHROOM SAUCE AND FONTINA)



Polenta Pasticciata con Salsa di Funghi (Baked Polenta Casserole with Creamy Mushroom Sauce and Fontina) image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 14

1 ounce dried porcini
3/4 cup hot water
1/2 pound fresh cultivated white mushrooms
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon freshly milled white pepper
1/2 cup heavy cream
Olive oil or vegetable oil for oiling boards and baking dish
1 recipe Basic Polenta
1-1/2 cups cornmeal, 6 cups water, and 2 teaspoons salt
1/2 pound (2 cups) shredded fontina
1/3 cup freshly grated parmigiano

Steps:

  • To begin to prepare the sauce, in a small bowl combine the dried porcini and hot water and let stand for 45 minutes to 1 hour. Remove the porcini and squeeze out excess water. Using scissors, cut them into pieces about the size of your thumbnail. Set aside. Strain the mushroom liquor through a paper towel or a fine sieve; reserve. Lightly oil an 8-by-11-inch baking pan and set it aside. Lightly oil two large pastry boards or baking sheets, or a very large scratchproof counter surface. Make the polenta and when it is cooked, turn it directly out onto the boards, counter, or baking sheets. Use a large knife or rubber spatula, first dipped in cold water, to spread out the polenta to a thickness of about 1/2 inch. Allow it to cool and harden, about 20 minutes. Cut it into approximate 3-inch squares.
  • Meanwhile, preheat an oven to 400 degrees F. Continue to make the sauce. Using a soft brush or clean kitchen towel, remove any dirt from the fresh mushrooms. Don't wash them because water will alter their texture. Separate the stems from the caps, discarding the stems if they are tough. Slice the mushroom caps and tender stems thinly. In a skillet over medium-low heat, melt the butter with the oil. Add the onion and saute until softened, about 5 minutes. Add the porcini and saute for another 5 or 6 minutes to marry the flavors. Add the cultivated mushrooms and continue to saute until tender, about 5 minutes. Add the mushroom soaking liquid, salt, and pepper. Allow to simmer gently for 5 minutes, stirring occasionally. Then stir in the cream, and allow the mixture barely to reach a simmer. Immediately remove the skillet from the heat.
  • Place half of the polenta squares in a layer on the bottom of the prepared dish. Spread half of the sauce in a layer over them, then sprinkle with half of the cheeses. Place another layer of polenta squares over the cheeses. Spoon the remaining sauce on top and sprinkle with the remaining cheeses. Place on the middle rack of the oven and bake until the cheese is melted and golden and the pasticcio is bubbling, about 20 minutes. Remove from the oven and let settle for 10 minutes before cutting into squares. Serve hot.

RIGATONI WITH MUSHROOM SAUCE (RIGATONI CON SALSA DI FUNGHI)



Rigatoni With Mushroom Sauce (Rigatoni Con Salsa Di Funghi) image

Found on the Barilla site and posted just as is. We did make a substitution, we replaced the wild mushrooms with 10 oz of button mushrooms.

Provided by Manami

Categories     Penne

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil, divided
1/4 cup butter, divided
2 garlic cloves, minced
1 pinch crushed red pepper flakes (optional)
8 ounces chanterelle mushrooms (possibly a mixture) or 8 ounces cremini mushrooms, coarsely chopped (possibly a mixture)
1/2 cup dry white wine
2/3 cup chicken broth
1/4 cup tomato sauce
16 ounces rigatoni pasta or 16 ounces penne
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons freshly grated parmigiano

Steps:

  • Heat 3 tablespoons each of oil and butter in a large skillet over medium-low heat.
  • Add garlic and red pepper flakes; cook one minute.
  • Add mushrooms; cook over medium heat 5 to 6 minutes or until golden, stirring occasionally.
  • Add wine; reduce heat. simmer 5 to 8 minutes or until almost all liquid is absorbed.
  • Add broth and tomato sauce; continue cooking 5 to 6 minutes or until liquid is reduced by about half.
  • Cook pasta according to package directions; drain and return to pot.
  • Add mushroom mixture, remaining oil and butter, parsley, salt and pepper to hot pasta; mix well.
  • Transfer to serving platter or bowl; sprinkle with cheese.
  • Serve with extra Parmigiano cheese.

OSSO BUCO CON SALSA DI FUNGHI



Osso Buco Con Salsa Di Funghi image

Make and share this Osso Buco Con Salsa Di Funghi recipe from Food.com.

Provided by MsPia

Categories     Veal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 14

6 veal shanks, each tied securely with kitchen string to keep meat attached to bone
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 1/2 lbs onions, sliced thin
2 celery ribs, sliced thin
1/2 lb fresh cremini mushroom, tough stem ends trimmed
1/2 lb fresh shiitake mushroom, stems discarded
1/2 lb fresh portabella mushroom, stems discarded
3/4 teaspoon dried thyme, crumbled
1/2 cup dry vermouth or 1/2 cup dry white wine
1 tablespoon fresh lemon juice
1/2-3/4 cup water
2 tablespoons balsamic vinegar
1/4 cup fresh parsley leaves, washed well, spun dry, and minced

Steps:

  • Preheat oven to 275°F
  • In a heavy ovenproof kettle large enough to hold veal shanks in one layer heat 1 tablespoon each of olive oil and butter over moderately high heat until foam begins to subside and saute onion and celery until beginning to turn golden.
  • Pat shanks dry between paper towels and season with salt and pepper. Arrange shanks on onion mixture and roast, covered tightly, in middle of oven 3 hours. (Meat will give off juices as it cooks.) Shanks may be prepared up to this point 1 day ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.)
  • Cut mushrooms into 1/4-inch-thick slices. in a large skillet heat remaining 2 tablespoons each of olive oil and butter over moderately high heat until foam begins to subside and saute mushrooms with thyme and salt and pepper to taste, stirring, until mushrooms begin to give off their liquid.
  • Stir in vermouth or wine and lemon juice and cook, stirring, until all but about 1/3 cup liquid is evaporated. Mushrooms may be made 1 day ahead and cooled completely before chilling, covered.
  • Transfer shanks to a platter and keep warm.
  • Transfer onions, celery, and pan juices to a blender with 1/2 cup water and puree until smooth, adding more water if necessary to thin sauce to desired consistency.
  • Pour sauce into a saucepan and stir in mushroom mixture, vinegar, and salt and pepper to taste. Heat sauce over moderate heat until heated through and stir in parsley.
  • Arrange shanks on couscous and spoon sauce over them.

Nutrition Facts : Calories 201.5, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 23, Carbohydrate 21.3, Fiber 3.5, Sugar 8.1, Protein 3.8

LINGUINE CON SALSA DI FUNGHI MA PORTABELLA ALA PAULA



LINGUINE CON SALSA DI FUNGHI MA PORTABELLA ALA PAULA image

Categories     Pasta     Vegetarian

Number Of Ingredients 20

Sauce:
Onion
Mushrooms
Fresh basil
Fresh dill
Vegeta
Aromat
Garlic seasoning
Sour Cream
Half and half
Flour
Cheese
Wine
Portabella:
Portabella
Eggs
Bread crumbs
Garnish:
Green onion
Parmesan

Steps:

  • Sauce: Sauté onions in 1 spoon of butter and 1 spoon of olive oil. When onions are glossy add cut mushrooms. Cook for 2 minutes or until mushrooms start loosing a little water. Flavor with 'delikat do zup' (or vegeta) aromat, garlic seasoning, a little pepper, and a little herbs of your choice (some Italian spices, fresh chopped basil, fresh dill etc). Then turn the stove off and let mushrooms cool in pan. In a small glass, mix about 1-2 table spoons of sour cream, half and half (about double the amount of sour cream), and 1-2 teaspoons of flour. Mix very well, until the mixture is smooth and there are no flour granules. Pour into cooled sautéed mushrooms and mix well. If there is not enough sauce you can always add more half and half, sour cream and flour to thicken (but do not add flour if the sauce is hot). Optional: add some wine. Start heating the mixture on very low heat while grating in a little bit of cheese of choice (I used muenster), then turn up the heat and keep stirring. At the end add a table spoon of fresh parmesan. Should be semi-thick and creamy. Pasta: Cook choice of pasta (best if spaghetti or fettuccini). Place pasta on plate and pour sauce over it. Decorate with 3 fried portabella. Garnish with fresh green onions and fresh basil and fresh parmesan on top. Fried Portabella • Wisk 2 eggs with a little milk • Place bread crumbs on a plate and add about 2 spoons of flour, Italian spices, salt and pepper • Dunk Portabella in eggs then in bread crumbs/flour and the on heated pan with oil • Fry until golden brown

Tips:

  • Use fresh, high-quality mushrooms. This will make a big difference in the flavor of the salsa.
  • Chop the mushrooms finely. This will help them to distribute evenly throughout the salsa and prevent them from being too chunky.
  • Use a variety of mushrooms. This will give the salsa a more complex flavor. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
  • Sauté the mushrooms before adding them to the salsa. This will help to concentrate their flavor and give them a slightly smoky taste.
  • Use a good quality olive oil. This will help to enhance the flavor of the salsa.
  • Season the salsa to taste. Add salt, pepper, and other spices as desired.
  • Serve the salsa immediately, or store it in the refrigerator for later use.

Conclusion:

Salsa di funghi is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for dipping, spreading, or using as a marinade. This salsa is also a good source of vitamins and minerals, making it a healthy addition to your diet. So next time you are looking for a new and exciting way to add flavor to your food, give salsa di funghi a try. You won't be disappointed!

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