MUSHROOM SAUCE FOR PASTA (LOW-SODIUM)

Mushroom Sauce for Pasta (Low-Sodium) image

Provided by duonyte

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 ounce dried oyster mushroom
1/4 ounce dried portabella mushrooms
1 1/2 cups hot water
6 tablespoons unsalted butter
1 red onion, chopped
1/4 lb fresh oyster mushroom, chopped
1/4 lb fresh small portabella mushroom, chopped
fresh ground black pepper, to taste

Steps:

Soak the dried mushrooms in the hot water for at least 30 minutes. Remove the mushrooms, rinse and chop fine.
Strain the soaking liquid through a coffee filter and reserve.
Melt 3 tbl butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10 minutes.
Add the rehydrated mushrooms and 1/2 cup of the soaking liquid and cook about 5 minutes.
Add the fresh mushrooms, rest of the butter and freshly ground pepper, plus more soaking liquid if it looks dry. Cover and cook about 25-30 minutes, stirring occasionally and adding more soaking liqiuid, if necessary. It should be moist, a little saucy, but not soupy.
Serve with hot pasta and Parmesan cheese.
Note: 1/4 oz of dried mushrooms is about 1/4 cup. The recipe calls for 30 minutes of soaking the dried mushrooms, but I feel you get a better result if you soak overnight.