Funghi Mushroom Sauce

*Recipe taken from Graziella’s Tuscan Kitchen

In Tuscany during the fall, people are out every weekend searching the woods for fresh mushrooms. It is a favorite pastime for many families. Graziella and her late husband, Felice, used to enjoy making this sauce after a long day’s work of mushroom hunting. Clean the mushrooms with as little water as possible as they tend to absorb it. Pat them dry before cooking.

Funghi Mushroom Sauce

Serving Size: 4 to 6


  • ½ pound of mushrooms (any type)
  • 1 clove of minced garlic
  • ¼ tsp red pepper flakes
  • 2 Tbs extra virgin olive oil
  • ½ cup of chopped fresh parsley
  • 1 cup of passata di pomodoro*
  • ¼ cup do water
  • 1 tsp of salt
  • Pepper to taste


  1. Dice mushrooms. In a saucepan sauté garlic, red pepper flakes, and parsley in the oil for about 5 minutes.
  2. Add mushrooms and cook until soft, stirring frequently.
  3. Add the passata di pomodoro and water and bring to boil. Once boiling, turn heat down low and cook for 20 minutes. Stir every 5 minutes and if the sauce becomes too dry then add a little warm water.
  4. Salt and pepper to taste and serve with your favorite pasta or grain.


*passata di pomodoro is sold at specialty food stores, online, or at Whole Foods. It is usually called “Strained Tomatoes” and it is in a tall glass bottle.

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