Simmer porcinis and 2c water in saucepan over med
heat. Reduce heat to low and steep the mushrooms
until softened.
In deep skillet, heat EVOO over med-high. Add
portobello and shitakes and cook until tender, about 10
min. Season with salt, pepper, rosemary. Stir in tomato
paste and cook for 1 min., then stir in wine and let it
cook down about 1 min.
Remove porcinis from broth, slice and add to
mushroom gravy. Ladle porcini broth into mushroom
gravy, leaving any grit in the pan. Adjust salt and
pepper.
Bring a large pot of water to boil, salt it, add gnocchi
and cook until floating on surface, about 5 min. Drain
gnocchi, add to mushroom gravy and toss.
Originally Submitted
9/25/2006
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