South Tyrolean Mushroom Sauce

South Tyrolean Mushroom Sauce from Eggerhof with Shiitake and King Oyster Mushrooms

South Tyrolean Mushroom Sauce from Eggerhof is a light sugo ai funghi made from fresh whole milk, shiitake, and king oyster mushrooms. Milk is the first ingredient on the list, giving the sauce its creamy texture, while onion, garlic, and parsley provide a savory seasoning.

South Tyrolean Mushroom Sauce is a ready-made cream sauce from Eggerhof in Aldein, thickened with a little wheat flour and seasoned with garlic and pepper. Shiitake and king oyster mushrooms make up the bulk of the ingredients. From the 210-gram jar, it goes straight into a warm pan and is ready to serve in just a few minutes.

Shiitake and king oyster mushrooms in a cream base

The shiitake contributes a dark, almost meaty aroma, similar to what one expects from dried porcini mushrooms. The king oyster mushroom provides a contrast with its firm, white flesh, which does not break down during cooking and ensures the sauce is filled with tangible pieces.

The whole milk supports both flavors without overpowering them, and the small amount of wheat flour provides just enough binding for the sauce to cling to pasta. Garlic and white pepper provide the base seasoning, while parsley keeps the overall flavor fresh.

On the palate, this sauce feels rounder and milder than the tomato-based sugos, with a longer-lasting finish. This is due to the mushrooms themselves, whose savory depth only fully reveals its resonance after swallowing.

Over ribbon pasta, over poultry, over polenta

Broad egg noodles are the natural choice, as the light sauce adheres well to their surface. The egg ribbon noodles from Eggerhof make this a meal that can be on the table in fifteen minutes.

It pairs just as well with quick-seared poultry, veal schnitzel, or over soft polenta for those times when you want something other than pasta. Steamed vegetables, especially fennel and young leeks, also go beautifully with it. Served on a slice of toasted farmhouse bread, it makes for a warm appetizer that can be prepared in five minutes.

Another light sauce in the assortment is the cream sauce with raw ham; you can find everything else produced by the farm in the collection Eggerhof Sugo & Pasta Sauces.

Two cultivated mushrooms that grow on wood

The shiitake is named after the shii, an East Asian hardwood tree on whose trunks it has been cultivated for centuries. Even today, it grows on wood or sawdust substrate, which is why its aroma is reminiscent of the forest rather than mushroom beds.

The king oyster mushroom bears the Latin name *Pleurotus eryngii* because in nature it is found at the roots of the eryngo, a thistle of the Mediterranean region. Its thick stalk can be sliced like a steak and therefore retains its structure even in the jar.

Both varieties come from a cultivation farm in the same South Tyrolean village as Eggerhof, keeping the distance between harvest and pot short. The milk also comes from the neighborhood, meaning the two main ingredients originate from the same valley.

Heat briefly, then top with mountain cheese

Heat the sauce slowly, stirring occasionally to prevent the milk from sticking to the bottom of the pan. Shaved mountain cheese or grated Parmesan enhances the savory notes, while a splash of dry white wine adds a fresh touch. If you have leftovers, stir them into a risotto the next day, where the sauce will blend beautifully with the starch of the rice.

An unopened jar can stay on the shelf for many months; once opened, it will keep in the refrigerator for a few days.