Mushroom dish

To prepare a delicious porcini stew, start by carefully cleaning the porcini, making sure to remove any impurities or remaining dirt. Wash them well under a stream of cold water, then let them drain. Once they are dry, cut them into medium-sized pieces so they cook evenly. While you are handling the mushrooms, take a few cloves of garlic and a bunch of green onions. Finely chop the garlic and slice the green onions into small rings, using both the white and green parts to add a fresh flavor to the dish.

In a 6L aluminum pot that fits the Crock Pot, heat a delicious combination of olive oil and butter. This combination will provide a rich taste and pleasant texture. Once the oil and butter are well heated, add the chopped porcini, garlic, and green onions. Sprinkle a few leaves of fresh or dried thyme to enhance the flavors. Sauté all the ingredients together, stirring occasionally, until the mushrooms become lightly golden and release their juices.

After the mixture has sautéed, season with salt and white pepper to taste. Then, deglaze the dish with a quality red wine, which will add depth and complexity to the flavors. Let the wine simmer for a few minutes until it reduces, concentrating the flavors into a delicious sauce. Then add the tomato broth, which will provide a rich background and vibrant color to the stew, and a teaspoon of sugar to balance the acidity.

Once all the ingredients are well mixed, take the pot off the heat and transfer it to the Crock Pot. Set the timer for 60 minutes, choosing the 'high' setting to ensure quick and efficient cooking. In the last 15 minutes of cooking, taste the dish and, if necessary, add additional salt and pepper to achieve the desired flavors.

When the time is almost up, prepare a serving of creamy polenta, which will perfectly accompany the stew. Serve the porcini stew hot, sprinkled with freshly chopped parsley on top, adding a note of freshness. This combination of textures and flavors will turn every meal into a culinary feast. Enjoy your meal!

 Ingredients: (6 servings) Mushrooms – 1 kg Garlic – 4 cloves Green onion – 4 pieces Red wine – 50 ml Butter – 25 g Oil – 1 teaspoon Dried thyme – ½ teaspoon Tomato puree – 300 ml Sugar – ½ teaspoon Fresh chopped parsley – ½ bunch Salt and white pepper – to taste

 Tags:  onion greenness garlic tomatoes broth unt oil mushrooms wine sugar