Blueberries & Porcini

I grew up in an area of northern Italy surrounded by lakes and woodlands, the mixture of porcini mushrooms and blueberries in this sauce can't help but take me home. 

This is a rather rare but dynamic sauce, i've only ever seen it in my hometown, but these simple rustic flavours will remind anyone of a day spent in the woods. 

I've tried this with Tagliatelle, Pici, Gnocchi and more and it holds up to every time. Give it a go, and if you experiment with it let me know!


Serves 4

4 sage leaves

4 sprigs of rosemary

40g dried porcini mushrooms

20g vegan butter

1 tbsp extra virgin olive oil

125g blueberries

  • Put the mushrooms in a small bowl of boiling water and soak for ten minutes.

  • While the mushrooms are soaking, finely chop the sage and rosemary and mix together.

  • In a pan, heat the drizzle of olive oil and melt the butter into it, then add the herbs.

  • Remove the mushrooms from the broth, setting the water aside for later and chop them; I like to do one third fine and two thirds chunky.

  • Add the mushrooms to the pan, and after a few minutes add the mushroom broth. Make sure not to add the last bit of the water, as this will naturally contain some grit from the mushrooms.

  • Once the mushroom mixture is bubbling, add most of the blueberries and stir. Reduce for 10 minutes.

  • Once the blueberries have softened and broken down into the sauce, add the remaining blueberries and cook for a further 5 minutes until their colour changes. 

  • Drain your cooked pasta and add directly to the pan.