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1
Squeeze out the soaked porcini, and slice them into pieces about 1/4 inch wide.
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2
Strain the soaking water, and keep it in a warm spot.
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3
Clean, trim, and slice the fresh mushrooms into moderately thin slices, barely 1/4 inch wide.
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4
Tie all the fresh herb sprigs together with a piece of kitchen twine, or enclose the leaves in cheesecloth.
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5
Put the oil and butter in the big skillet (or other saucepan) and place over medium heat.
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6
When the butter has melted, dump in the shallots and onion and 1/4 teaspoon of salt, and stir well.
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7
Heat the onions to a slow sizzle and cook for 6 minutes or more-stirring often-until theyre soft, wilted, and shiny, without any browning.
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8
Pour all the mushrooms into the pan-both the chopped porcini and the sliced mushrooms-spread, and toss them in the pan.
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9
Sprinkle another 1/4 teaspoon salt, drop in the herb bouquet, toss briefly, raise the heat a bit, and cover the pan.
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10
Cook, covered, for about 3 minutes-shake the pan now and then-to sweat the mushrooms.
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11
Uncover, and continue to cook over fairly high heat, stirring frequently, as the mushrooms shrink and the liquid evaporates, 5 minutes or more.
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12
When the pan is dry and the mushrooms begin to brown, clear a hot spot, drop in the tomato paste, and toast it, stirring, for a minute or so, then stir it into the mushrooms.
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13
When everything is sizzling and browning again, and just starting to stick, pour the Marsala all over.
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14
Stir constantly as the wine thickens and evaporates.
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15
When the mushrooms again start sticking to the bottom, pour in the warm mushroom water and 2 cups of the hot broth.
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16
Bring to an active boil, stirring up any caramelization on the pan bottom.
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17
Lower the heat to keep the sauce bubbling gently all over the surface, and cover the pan.
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18
Cook for about 20 minutes, occasionally stirring and adding broth to keep the mushrooms nearly covered in liquid; expect to add 1/2 cup or so.
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19
Adjust the heat to keep the perking steady but not too rapid.
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20
Uncover the pan, and cook for another 20 minutes, maintaining the simmer and adding broth as needed.
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21
When mushrooms are thoroughly tender and the saucy liquid is thickened-but not too condensed-the sauce is done.
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22
Remove the herb bouquet and discard it (after you scrape off all the good sauce).
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23
Taste and add salt, if needed, and freshly ground black pepper to taste.
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24
Use the sauce immediately, or let it cool.
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25
Store it in the refrigerator for a week, or freeze for use within several months.
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26
Dry and fresh pastas
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27
Gnocchi
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28
Polenta and polenta pasticciata
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29
Risotto
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30
Baked pastas and pasticciate
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31
Ravioli
