Rich Porcini-Infused Marinara Sauce

1. Simmer Wine and Soften Porcini

In a small saucepan, bring the red wine and dried porcini mushrooms to a simmer. Let them meld together over medium heat for about 30 minutes, allowing the porcini to soften and release their deep, earthy flavors into the wine.

2. Chop Porcini and Reduce Wine

Once the porcini mushrooms are soft, remove them from the wine. Finely chop the porcini and set them aside. Then, continue simmering the wine until it reduces by half, which should take around 10 to 15 minutes. This concentration of flavors will deepen the sauce's richness.

3. Cook Fresh Mushrooms

In a large saucepan or Dutch oven, heat the olive oil and butter over medium-high heat. Add the finely chopped fresh mushrooms along with a pinch of kosher salt and about 12 turns of freshly ground black pepper. Cook the mushrooms, stirring occasionally, until their liquid evaporates and they become golden brown, which will take about 12 to 15 minutes. This step is crucial as browning the mushrooms brings out their natural umami flavor, making the sauce incredibly savory and aromatic.

4. Combine and Simmer Sauce

Pour in your marinara sauce, the chopped porcini mushrooms, and the reduced wine into the saucepan with the browned mushrooms. Add the fresh thyme leaves, lemon juice, and Worcestershire sauce. Stir everything together and bring the mixture to a gentle simmer. Let it cook for about 25 to 35 minutes, allowing the flavors to meld and the sauce to thicken slightly.

5. Adjust Seasoning

Taste the sauce and add hot-pepper sauce to your liking for a bit of heat. If the sauce needs a touch of sweetness, sprinkle in a pinch of granulated sugar. Adjust the seasoning with more salt, lemon juice, or Worcestershire sauce as needed to balance the flavors perfectly.