AstriaPorta
Well-Known Member
Mushroom Stew
1k fresh, mixed mushrooms (trimmed and wiped clean)
½ teacup of dried porcini mushrooms
¼ teacup of extra virgin olive oil
6 medium sized onions, sliced
3 cloves of garlic
400g tinned tomatoes (peeled and deseeded)
a sprig of fresh thyme (or ½ teaspoon dried thyme leaves)
⅓ teacup of dry red wine
salt
freshly ground pepper
...............................
1. Soak the dried porcini mushrooms in warm water for 20 minutes until they regain their moisture and volume.
2. Chop the fresh mushrooms into 2 or 4, depending on their size. Warm the olive oil in a wide, shallow casserole, over medium heat and stir fry the onions for 7-8minutes until translucent.
3. Add the thyme, garlic and mushrooms. Increase heat, then, add the wine, tomatoes, salt and pepper. Simmer for 5 minutes, then, reduce heat and simmer for another 15 minutes with the lid on.
1k fresh, mixed mushrooms (trimmed and wiped clean)
½ teacup of dried porcini mushrooms
¼ teacup of extra virgin olive oil
6 medium sized onions, sliced
3 cloves of garlic
400g tinned tomatoes (peeled and deseeded)
a sprig of fresh thyme (or ½ teaspoon dried thyme leaves)
⅓ teacup of dry red wine
salt
freshly ground pepper
...............................
1. Soak the dried porcini mushrooms in warm water for 20 minutes until they regain their moisture and volume.
2. Chop the fresh mushrooms into 2 or 4, depending on their size. Warm the olive oil in a wide, shallow casserole, over medium heat and stir fry the onions for 7-8minutes until translucent.
3. Add the thyme, garlic and mushrooms. Increase heat, then, add the wine, tomatoes, salt and pepper. Simmer for 5 minutes, then, reduce heat and simmer for another 15 minutes with the lid on.
