Ingredients
- 1 ounce dried porcini mushrooms
- 3 cups water (tap water, very hot)
- 4 tablespoons butter
- 1 (8 ounce) yellow onion (medium onion, cut in 1/2-inch dice, about 1 cup)
- 1 (3 ounce) carrot (1 medium, cut in 1/4-inch dice, about 1/2 cup)
- 1 cup diced celery
- 1 small green pepper, cut in 1/4-inch dice (about 1-1 1/4 cups)
- 1 large garlic clove, minced
- 1/2 cup all-purpose flour
- 1 teaspoon sweet paprika
- 1/2 cup tomato puree
- 1 teaspoon salt
- 1/4 teaspoon pepper
How to Make
-
Step 1: Place mushrooms in a bowl and pour the water over them.
-
Step 2: Let stand 25 minutes.
-
Step 3: Drain, reserving liquid.
-
Step 4: Chop mushrooms very fine and set aside.
-
Step 5: Heat butter in a 3-quart saucepan over medium heat.
-
Step 6: Add onion, carrot, celery, pepper and garlic.
-
Step 7: Cook, stirring frequently, until tender, about 10 minutes.
-
Step 8: Add mushrooms and cook 3 minutes more.
-
Step 9: Sprinkle in flour and paprika and stir to combine.
-
Step 10: Cook for 2-3 minutes, stirring frequently, until there is a film of flour on the bottom of the pan.
-
Step 11: Add reserved liquid, stirring constantly.
-
Step 12: Bring to a boil and stir in tomato puree, salt and pepper.
-
Step 13: Simmer gently, partially covered, for 20 minutes.
-
Step 14: Strain if desired (optional).
-
Step 15: This can be refrigerated, tightly covered, for several days, and frozen for up to 3 months.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.