Sugo di Funghi
Makes: 4 servings
- 1 pound porcini or mixed wild mushrooms, brushed clean and thinly sliced
- ½ cup Italian leaf parsley, minced
- salt and pepper for seasoning
- ½ cup Bellucci extra virgin olive oil plus extra for sautéing
- 1 shallot, minced
- 10 leaves fresh sage
- 1 recipe for potato gnocchi
- ½ cup freshly grated Parmigiano cheese
Heat a large sauté pan over medium heat. Add just enough olive oil to coat the pan. Working in small batches, add enough mushrooms to form a single layer. Sprinkle with parsley, salt and Pepper. It is important not to overcrowd the pan in order to insure the mushrooms brown properly. Cook a few minutes, , stirring from time to time until the mushrooms are golden brown. Turn the mushrooms out onto a baking sheet. Continue to cook the mushrooms in the exact manner until all the vegetables are browned.
Set aside all mushrooms. Add olive oil, shallots and sage to the pan, and lower the heat. Let shallots soften and turn translucent while the sage leaves turn crisp. This may take up to 10 minutes.
When the shallots and sage are cooked, return all mushrooms to the pan. Turn the heat off and keep warm.
When ready to serve, fill an 8-quart pot approximately ¾ full with cold water, and add salt. Bring to a boil. Add the gnocchi, and let them cook until they float to the surface of the water. As they float, count 60 seconds. Remove the gnocchi to a colander, and let drain for 1-2 minutes.
Add gnocchi to the pan with the mushrooms, turn the heat to low and toss to mix and heat evenly. Sprinkle with the grated Parmigiano.