How to Make Funghi Sauce
Frank Prisinzano shares his recipe for flavor-packed mushroom pasta sauce
Today on The Daily Meal
- Cook and Janitor of Nursing Home Kept Working without Pay Because 'If We Left, They Wouldn't Have Nobody'
- Outpouring of Appreciation for Cook and Janitor Who Stayed Behind at Shuttered Nursing Home (and How You Can Help)
- America’s Unhealthiest Fast Foods
- Best Turkey Tips for Thanksgiving
- 8 Irish Whiskies Beyond Jameson
On winter days nothing can compare to a hot bowl of fresh pasta topped with a flavorful funghi sauce. Yet trying to make it at home can often result in a bland incarnation. But fear not — Sauce’s Frank Prisinzano is here to help you avoid the pitfalls of a poorly made sauce and instead will help you create an umami-rich sauce that will have you licking the plate at the end.
There are a few secrets to a perfect funghi sauce and it starts (like most things) with butter. Beyond that, sourcing great mushrooms is a must. Prisinzano uses porcinis, chanterelles, and criminis. However, the most important ingredient is patience. Prisinzano believes that by letting the mushrooms sit in a pot with the lid on, it locks in all the mushrooms' natural flavors, leading to a perfect funghi sauce.
Watch the video above for the full recipe, and if you want fresh pasta to go with your sauce, you can go with a double-feature and watch his pasta-making demo as well. And of course, you can always head over to the Prisinzanos' restaurant Sauce if you want it straight from the source.
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts