Adapted from the Porcini Mushroom Ragu recipe by chef and pastaia Danielle Glantz featured in Food and Wine Magazine, this mushroom sauce marries the tangy intensity of funghi porcini with the deep umami notes of Vacche Rosse cheese. Saving those old cheese rinds from the back of the refrigerator is such a pro move! To quote Danielle:

It’s a good practice to keep leftover Parmesan rinds in the freezer for just this purpose.

Make this in advance and pair with your favorite carbs, our choices are lasagne Faella and Bio Alberti farro.



SERVES: 5-6 people
TIME: 50 minutes (plus soaking time)


  1. Pour 4 cups cold water over dried porcini in a medium bowl; let soak 30 minutes.
  2. Strain the porcini, reserving their soaking liquid. Set aside.
  3. Heat 2 Tbsp of EVOO in a large skillet over low heat. Add onion and garlic, and cook, stirring occasionally, until softened, about 10 minutes.
  4. Chop rehydrated porcini into smaller pieces, to taste and add to the pan. Increase heat to medium-high. Cook, stirring occasionally, until softened, about 5 minutes.
  5. Add remaining 1 Tbsp of EVOO and season with sea salt.
  6. Add the wine and cook, stirring often, until wine is reduced by half, about 3 minutes.
  7. Add porcini soaking liquid and Vacche Rosse cheese rinds. Gently simmer over medium-high, stirring occasionally, until mushrooms are tender and liquid is mostly reduced, about 20 minutes. Taste and adjust seasoning as needed.
  8. Remove from heat and let cool 5 minutes. Remove Vacche Rosse cheese rind and garlic. Stir in parsley and black pepper.