400 g of porcini mushrooms
300 ml of tomato sauce
1 clove of garlic
1 sprig of parsley
3 tablespoons of olive oil
Salt and Pepper To Taste
Clean the mushrooms very well under running water to remove any possible earthy residue, and scrape the ring under the mushroom cap with the blade of a knife, cut them into medium-sized pieces, boil them for 5 minutes and drain them.
In a pan, brown the peeled and crushed garlic clove with the olive oil then remove it, add the mushrooms and let some of their moisture evaporate over a high flame, reduce the heat and cook for 10 minutes.
Proceed with the sterilization of the jars, I always recommend new caps. You can wash them in the dishwasher and then go to the real sterilization by putting them in a large pot with plenty of water then bringing it to a boil, lower it to simmer for 5 minutes. Remove them with kitchen tongs and place them on a clean tea towel. Use them completely dry!
Now add the tomato sauce to the mushrooms, add some water and cook for another 5 minutes.
Perfume the sauce with clean, dry and finely chopped fresh parsley, mix, season with salt and pepper.
Fill the jars up to 1 cm from the rim. Take a pot with two fingers of water, bring it to a boil as soon as it is ready, put the jars upside down and turn off the heat. Always remove and let cool upside down.
Keep them in the pantry or in any case in a dry and cool place for 2/3 months.