Mushroom Stew Recipes

Ingredients :

1 kg

3

4 tablespoons

1-2 tablespoons

200 ml

fresh porcini mushrooms

cloves garlic, whole

extra virgin olive oil

hot water

tomato purée

salt

freshly ground black pepper

sprig of fresh calamint (or parsley or thyme)

1. Trim the ends off the mushroom stalks.

2. Brush away any dirt and grit and wash quickly under cold running water.

3. Pat dry with paper towels.

4. Slice the caps into thin strips and dice the stalks.

5. Sauté the garlic in the oil with the calamint over a low heat for 3-4 minutes.

6. When the garlic starts to color, add the mushroom stalks.

7. Season with salt and pepper and cook for 5 minutes.

8. Add the caps and cook for another 5 minutes.

9. If necessary, stir in enough hot water to keep the mushrooms moist.

10. Finally, stir in the tomato purée, and more seasoning, if needed.

11. Simmer gently for 10-12 minutes.

12. Serve hot.

Serves 4

Preparation        : 10 minutes

Cooking             : 30 minutes

Recipe grading    : easy

Suggested wine  : a dry white (Vernaccia di San Gimignano)

This same recipe can be made with a variety of wild mushrooms. Cooking times may vary according to the type of mushroom used. For a stronger mushroom flavor, omit the tomato purée. These mushrooms make a delicious side dish and a wonderful sauce for fresh pasta.

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