Mushroom Sauce For Pasta (Low-Sodium)

1. 1

   Soak the dried mushrooms in the hot water for at least 30 minutes. Remove the mushrooms, rinse and chop fine.

2. 2

   Strain the soaking liquid through a coffee filter and reserve.

3. 3

   Melt 3 tbl butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10 minutes.

4. 4

   Add the rehydrated mushrooms and 1/2 cup of the soaking liquid and cook about 5 minutes.

5. 5

   Add the fresh mushrooms, rest of the butter and freshly ground pepper, plus more soaking liquid if it looks dry. Cover and cook about 25-30 minutes, stirring occasionally and adding more soaking liqiuid, if necessary. It should be moist, a little saucy, but not soupy.

6. 6

   Serve with hot pasta and Parmesan cheese.

7. 7

   Note: 1/4 oz of dried mushrooms is about 1/4 cup. The recipe calls for 30 minutes of soaking the dried mushrooms, but I feel you get a better result if you soak overnight.

* Per serving · 4 servings · Values may vary.