by Gina Solon

Fun Guys


  • 3 oz. dried mixed wild mushrooms
  • 2 cups hot water
  • 3 carrots, peeled and chopped
  • 3 garlic cloves
  • 1/4 cup olive oil
  • 1 large onion, peeled and rough chopped
  • 1 red bell pepper, seeded and chopped
  • 2 tsp. fresh thyme leaves, chopped
  • 1 tsp. fresh oregano leaves, chopped
  • 8 oz. assorted mushrooms (like shiitake, crimini, and brown), stemmed
  • 1 tsp. salt
  • 2 Tbsp. tomato paste
  • 114.5 oz. can diced tomatoes (San Marzano)
  • 1/2 cup red wine
  • 5 oz. crème fraiche or mascarpone

Elizabeth Cecil

Place the dried mushrooms in a small bowl with the hot water. Let steep for about 15 minutes, until soft. Strain, reserving the liquid, and small chop the mushrooms. Using a food processor, chop the fresh mushrooms, onion, garlic and red pepper until very small. In the meantime, in a large pan, heat the olive oil over medium heat. Add the vegetable mixture and wild mushrooms and cook, stirring frequently until very soft. Add salt. Add the tomato paste, stirring until incorporated, then add the diced tomatoes. Slowly pour in the wine and reserved mushroom stock. Sprinkle in the herbs. Let simmer until reduced by about half. Add more salt to taste, if needed, and pepper.

Serve over penne, or something similar.

Yield: 6 servings