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- Ingredients
- Recipe
- Sliced Shitake300 g
- Sliced White Shimeji300 g
- Sliced Mushroom-Paris300 g
- Chopped Dried Funghi30 g
- grated carrot1 unit(s)
- Sliced leek1 unit(s)
- Chopped Onion1 unit(s)
- Minced Garlic Cloves4 unit(s)
- White wine1/2 cup
- Tomato raisin1 cup
- Water1 cup
- Chopped parsley1 unit(s)
- Smoked paprika1 tablespoon
- Thyme sprigs8 unit(s)
- Bay leaf1 unit(s)
- Olive oil for sauteing to taste
- Salt and pepper to taste
- In a pan over high heat, add a generous drizzle of olive oil and the mushrooms, except for the dried mushrooms. Season with salt, pepper and fry quickly until golden, remove from the pan and set aside.
- In the same pan add oil and onion and sauté until translucent. Add the garlic and sauté for a few more minutes.
- Then add the carrot, leek and funghi and sauté for another two minutes.
- Add the paprika, bay leaf and thyme leaves and stir for a few more seconds to incorporate the other ingredients.
- Add the wine, remove the bottom that was stuck to the bottom of the pan and then add the pastry and water. Simmer for another 20 minutes over medium heat until most of the alcohol has evaporated.
- After twenty minutes, add the reserved mushrooms, parsley and stir to incorporate into the sauce. Adjust salt and pepper if necessary and turn off the heat.
- Serve with polenta, mashed potatoes or your favorite pasta.
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