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Original Italian name: Salsa di funghi
Place of origin: Northern and Southern Italy
Tangy mushroom garlic sauce recipe is a very famous in Northern and Southern Italian cooking as being based on simple ingredients and very easy to make.
I love making this sauce, especially in Autumn when many kinds of mushrooms are available. For Tangy mushroom garlic sauce you can buy Swiss mushrooms, Portobello mushrooms or just any edible wild mushrooms. It is very important to add wine, lemon juice and herbs preparing mushrooms initially because that will sharpen and emphasize its taste. As a result of using a Worcestershire sauce and white wine for making this mushroom sauce, it becomes saturated with perfect and gentle lemon flavour. Instead of the Worcester sauce you can take simple red wine vinegar, lemon juice, brown sugar, garlic, pepper and salt. I would personally prefer to get creamy mushroom sauce and I usually add 1/2 cup of light cream together with wine, stock and the Worcester sauce.
This mushroom sauce is wonderful served with pasta, tossed with tagliatelle, farfalle or rigati. This sauce can be be added to other meal varieties as chicken fillets, beef of veal steaks.
Tangy mushroom garlic sauce
Ingredients for sauce (serves 4)
Preparation time -15 min
Cooking time -20 min
100g of butter
4 green shallots, cut into thin rings, green and white parts
2 cloves of garlic, chopped
400g of fresh Portobello or Swiss mushrooms, thinly sliced
1/2 cup of dry white wine
1 cup of chicken stock
2 teaspoons of Worcestershire sauce
1 tablespoon of cornflour
1 tablespoon of water (for cornflour mix)
2 tablespoon of fresh chives, finally chopped for garnish
Ingredients for pasta
400 g tagliatelle, farfalle or rigati pasta
Method
Melt butter in a large saucepan, add shallots, garlic and mushroom. Cook and stir until mushrooms are soft, for about 10 minutes. Mushrooms should stay firm and not overcooked and mushy.
Add wine, chicken stock, Worcester sauce and cornflour to the pan. Stir the ingredients together and increase the heat to high simmer. Continue to cook and stir until the sauce thickens. If it does not after a few minutes, increase the heat slightly and mix a little more cornflour with cold water (until milk consistency) and stir into sauce.
Meanwhile, cook pasta until al dente. Drain thoroughly and tip into a warmed large bowl. Pour over the sauce and toss to combine. Garnish with chives and serve at once.
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