Sugo di funghi - Pesto & Sauses
Pesto & Sauses
If you hear someone talking about “Tocco de fonzi” in Genua, the “sugo di funghi” – a
mushroom sauce – is meant.
The sauce is served with pasta. In Genoese tradition, it is neither refined with tomatoes, nor with
1 bunch of parsley,
1 sprig of rosemary,
1 clove of garlic,
2 bay leaves,
dry white wine,
Finely chop the onion and brown in a pot with olive oil and some water. Wash the mushrooms,
cut them add to the pot. Finely chop the garlic, rosemary and parsley and add to the
mushrooms. After a few minutes, add half a glass of white wine and allow to evaporate. Now
add the bay leaves, season with salt and simmer for 30 minutes.