Contrary to what is thought, Dried mushrooms it is not a type of mushroom, it is just that the name given to it mushroom dry or dehydrated. The most common versions in Brazil are the Mushrooms Porcini (a species that only grows in the Northern Hemisphere), and also those made with the Japanese varieties Shiitake and Shimeji, in addition to Mushrooms Chilean (my favorite).
If you find its appearance unappetizing or have never bought it because you think you won’t know how to prepare it, let’s change the course of this story? Because you can’t imagine what you’re missing!
This sauce is great and can be used with any type of pasta or served over meat, such as a fillet medallion. It’s a show!
Let’s start by hydrating 50g of mushrooms. Cover with 800ml of boiling water. Let it rest for 30 minutes. There is a debate about whether or not to wash the mushrooms beforehand: some wash them and others say it takes away the flavor. I quickly rinse it under running water before moisturizing (the Italians are freaking out now lol).
Strain and reserve the water. Squeeze the mushrooms by pressing them with your hands to dry them well. Chop into small pieces. After being hydrated and chopped, they look like this:
Now sauté 1 chopped onion in 2 tablespoons of butter until it starts to brown.
Add the mushroom and sauté well.
Add 1 tablespoon of wheat flour and mix so that the flour spreads throughout the stew. Add 1 cup of the funghi hydration water, being careful not to add any type of “sand” that settles at the bottom. Continue stirring until it boils and thickens. Keep adding more water (for hydration) until it reaches a sauce consistency.
Now you can season it however you want (salt, pepper, herbs, etc.). Add 1 small box of cream.
Cook the pasta of your choice and pour the sauce over it. It’s simply fantastic!
