Condimento al Funghi

Condimento al Funghi Recipe - Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Condimento al Funghi is a delicious Italian mushroom condiment that can be used as a salad or pasta topping. This recipe combines the earthy flavors of dried porcini mushrooms with fresh cremini or portobello mushrooms, ripe tomatoes, and aromatic herbs.

History

This traditional Italian recipe has been passed down through generations, with each family adding their own twist to the dish. The combination of dried and fresh mushrooms creates a depth of flavor that is both savory and satisfying.

Ingredients

1 oz (28 g) of dried porcini mushrooms
1 lb (454 g) of fresh cremini or portobello mushrooms
1 lb (454 g) of ripe tomatoes, peeled, seeded, and finely chopped
1.5 tsp of minced rosemary
8 chopped sage leaves
2 finely minced garlic cloves
black pepper
juice of 1 lemon
0.25 cup of olive oil
1.25 tsp of salt

How to prepare

Soak the porcini mushrooms in 1.5 cups of warm water for at least 30 minutes.
Drain the mushrooms using a sieve lined with cheesecloth, and save the liquid for later use.
Squeeze the porcini mushrooms and rinse them with fresh water.
Finely chop the porcini mushrooms.
Clean the fresh mushrooms by wiping them with a damp cloth, then dice them.
Place the diced mushrooms in a medium-sized bowl.
Add the porcini mushrooms, tomatoes, rosemary, sage, garlic, and pepper to the bowl.
Mix all the ingredients together well.
Toss the mixture with lemon juice and oil.
Cover the bowl and let it sit for 24 hours.
Just before serving, add salt to taste.
If the mixture appears too moist, drain off any excess moisture.
Use the mixture as an appetizer salad or as a topping for grilled bread.
Alternatively, omit the lemon and use it as a pasta sauce.

Variations

Add a splash of balsamic vinegar for a tangy twist.
Stir in some chopped fresh parsley or basil for added freshness.
Mix in some cooked chickpeas or white beans for extra protein.

Cooking Tips & Tricks

Soaking the dried porcini mushrooms in warm water helps to rehydrate them and infuse the dish with their rich flavor.

- Letting the mixture sit for 24 hours allows the flavors to meld together and develop a more intense taste.

- Draining off excess moisture before serving ensures that the condiment is not too watery.

Serving Suggestions

Serve Condimento al Funghi as a side dish with grilled meats or fish, or toss it with cooked pasta for a simple and flavorful meal.

Cooking Techniques

The key to making this dish is to let the flavors meld together by allowing the mixture to sit for 24 hours before serving. This allows the mushrooms and herbs to infuse the oil and create a more intense flavor.

Ingredient Substitutions

If you can't find porcini mushrooms, you can use any other dried mushroom variety. You can also substitute the fresh mushrooms with any other type of mushroom that you prefer.

Make Ahead Tips

Condimento al Funghi can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to drain off any excess moisture before serving.

Presentation Ideas

Serve Condimento al Funghi in a decorative bowl garnished with a sprig of fresh rosemary or sage. You can also drizzle a little extra olive oil on top for a glossy finish.

Pairing Recommendations

This dish pairs well with a variety of dishes, including grilled meats, roasted vegetables, and crusty bread. It also goes well with a glass of red wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the dish until warmed through, or serve it at room temperature.

Nutrition Information

Calories per serving

Each serving of Condimento al Funghi contains approximately 120 calories.

Carbohydrates

Each serving of Condimento al Funghi contains approximately 10 grams of carbohydrates.

Fats

This dish is rich in healthy fats, with each serving providing around 7 grams of fat.

Proteins

Condimento al Funghi is a good source of protein, with each serving containing about 3 grams.

Vitamins and minerals

This recipe is packed with vitamins and minerals, including vitamin C, vitamin A, potassium, and iron.

Alergens

This recipe contains mushrooms and garlic, which may be allergens for some individuals.

Summary

Condimento al Funghi is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great option for those looking to incorporate more vegetables into their diet.

Summary

Condimento al Funghi is a flavorful and versatile dish that can be enjoyed as a salad or pasta topping. With a mix of dried and fresh mushrooms, ripe tomatoes, and aromatic herbs, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Rossi, with her garden. As a thank you, she invited me into her kitchen to show me how to make a special dish that her grandmother had taught her. Little did I know that this dish would become one of my all-time favorites - Condimento al Funghi.

Mrs. Rossi began by pulling out a handful of fresh mushrooms from her garden. She explained that the key to a delicious Condimento al Funghi was using the freshest ingredients possible. She then showed me how to clean and slice the mushrooms into thin strips, making sure to remove any dirt or debris.

Next, she heated a generous amount of olive oil in a large skillet over medium heat. Once the oil was hot, she added the mushrooms and began to sauté them until they were golden brown and fragrant. The smell that wafted through the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

As the mushrooms cooked, Mrs. Rossi added a splash of white wine to the skillet, along with a pinch of salt and a sprinkle of freshly ground black pepper. She explained that the wine would help to deglaze the pan and add a depth of flavor to the dish. I watched in awe as she expertly tossed the mushrooms in the pan, making sure that each one was coated in the flavorful sauce.

Once the mushrooms were cooked to perfection, Mrs. Rossi removed them from the heat and sprinkled them with a generous handful of freshly chopped parsley. The vibrant green color of the parsley added a pop of freshness to the dish, and I couldn't wait to dig in.

Mrs. Rossi served the Condimento al Funghi over a bed of creamy polenta, the perfect accompaniment to the rich and earthy mushrooms. As I took my first bite, I was transported to a place of pure culinary bliss. The flavors danced on my tongue, each bite more delicious than the last.

After finishing my plate, I thanked Mrs. Rossi profusely for sharing her family recipe with me. She smiled and patted my hand, telling me that cooking was a way to show love and appreciation for those around us. From that day on, I vowed to make Condimento al Funghi a regular part of my cooking repertoire, in honor of Mrs. Rossi and her generous spirit.

Over the years, I have made this dish countless times, each time with a smile on my face and a warmth in my heart. I have shared the recipe with friends and family, passing on the tradition of good food and good company. And every time I take a bite of Condimento al Funghi, I am reminded of that warm summer day when Mrs. Rossi taught me how to make this simple yet delicious dish.

So here I am, many years later, still cooking up a storm in my kitchen and sharing the joy of good food with those I love. And though Mrs. Rossi is no longer with us, her memory lives on in every bite of Condimento al Funghi that I make. Thank you, Mrs. Rossi, for teaching me the art of cooking and for sharing your family recipe with me. It is a gift that I will cherish forever.