Ground meat (beef and pork mix, or one or the other) (optional)
Porcini mushrooms (dried)
Japanese Worcestershire-style sauce
Salt and pepper
(This is something to keep a stock of for making ravioli)
Porcini soaking liquid
Recipe ID: 2153938
Soak the dried porcini for 30 minutes or more in water to rehydrate. If you're in a hurry, see Step 5.
Finely chop the garlic, onion, and porcini. Put the garlic in a pan and once fragrant, add the onion, and sauté
Add the meat and porcini, then stir-fry until the meat browns.
Add the "A" ingredients, give it a stir, turn off the heat, then it's done.
If you're in a hurry, use the 3-minute method to rehydrate the porcini by soaking them in a bowl of water with a pinch of sugar, then microwaving them for 2 minutes.
Save a ladleful of the porcini soaking liquid for stock to use for making a tasty ravioli. Recipe ID: 2153938
Story Behind this Recipe
Dried porcini was super cheap at a certain wholesale store. When I used it lin ieu of mushrooms in my regular sauce, it turned out great.
The only real key is to thoroughly sauté the onions. While sautéing, if at any point it looks like the onions will burn, add water. If you have enough ingredients, I recommend doubling or tripling the recipe for freezer stock. When adding using it for ravioli, be sure to finely mince the ingredients.